- 2 tsp olive oil
- 1 cup onion 1 medium, chopped
- 1 tsp garlic chopped
- 1 tsp Jalapeno pepper seeds removed and chopped
- 1/8 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano
- 1/2 tsp cumin
- 1 tsp chipotle pepper
- 1 cup fire roasted whole tomatoes
- 4 cup unsalted chicken broth
- 1/3 cup black beans
- 1/2 cup corn
- 8 oz skinless boneless chicken thigh
- 1 tbsp shredded cheese
- 1 tbsp lemon juice
- 1/4 cup avocado
- 1 tbsp cilantro
- 1 tbsp scallion
- 1/2 flour tortilla
Pour the oil in a small pan over a medium-high heat. Add chicken thigh and cook for about 7-8 minutes per side, until the outside is golden brown and the meat is cooked through. Let the chicken cool and shred it.
Heat a saucepan over medium high heat. Add olive oil, onion, jalapeno pepper, garlic and saute until the onion softens. Season with salt, pepper, dried oregano, cumin, chipotle pepper. Stir to well combined.
Add the fire roasted tomatoes and chicken stock. Bring the mixture to a boil and simmer for 30 minutes.
Use an immersion blender to blend the soup until smooth. Add corn, bean, shredded chicken, and lemon juice.
Top with cilantro, scallion, avocado, cheese, and crisp tortilla.