This soup is great to make if you have scraps of leftovers from Mexican night. It’s even better on extra cold nights (especially if you make it a little spicier too). And it’s absolutely the best when it is shared with loved ones.
I used our Cantina Bowl leftovers to create this divine soup goodness. Even if you don’t have leftovers, this soup is easy to recreate. Just please (please) don’t skimp on the toppings. Those are the best part! All of the crunchy tortilla chips, fresh avocado, cheese, sour cream, onion… and whatever else you decide to add on there. We even made cornbread muffins to dunk/dump in our bowls. I wouldn’t be opposed to some bacon in my soup also, but that’s just me.
1 (14.5-ounce) can fire roasted diced tomatoes (fresh work too)
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless (or you can buy a rotisserie chicken from the store)
2 limes, juiced, plus wedges for garnish
1 cup roughly chopped fresh cilantro
Toppings! (tortilla strips or broken tortilla chips, diced avocado, shredded cheese, red or green onion, sour cream, cornbread, etc.)
In a large saucepan, heat the oil over medium heat. Add the onions and cook for 2 minutes. Once the onions have softened, add the garlic and jalapenos and cook for another minute. Pour the broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your chicken (if using uncooked chicken). Cook the chicken for 20 to 25 minutes. Once the chicken is cooked remove from the pot. When cool, shred the chicken and set it aside. Add the shredded chicken, lime juice and fresh cilantro to the pot. Serve hot, with toppings.