- 1 tsp olive oil
- 1/2 sweet yellow onion, diced
- 4-5 cloves of garlic, minced
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp oregano
- 7-8 cups of chicken broth
- 1 15 oz can of black beans, drained and rinsed
- 1 15 oz can of diced tomatoes, drained a bit
- 2 cups of shredded roasted chicken
- 1 1/2 cups of fresh corn (frozen is fine)
- A handful of cilantro, chopped
- Sea salt and freshly cracked pepper, to taste
- Corn tortilla strips, topping
- Cojita cheese, topping
Add the olive oil to a Dutch oven over medium heat.
Once hot, add the onion and sauté for 4-5 minutes or until soft; add the minced garlic, cumin, coriander, and oregano then cook, stirring constantly for 1 minute.
Add the chicken broth, drained black beans, diced tomatoes, corn, and chicken to the pot. Season with sea salt and freshly cracked pepper. Simmer for 15-30 minutes.
Preheat the oven to 350 degrees.
Take a few corn tortillas and spray them with olive oil cooking spray on both sides. Cut into small strips and place on a baking sheet. Season with salt and pepper if you like. Bake until golden brown on both sides, about 5-7 minutes.
Add fresh chopped cilantro to the soup then ladle into bowls. Top the soup with crispy tortilla strips and a little cotija cheese. Enjoy.