Chicken Tortilla Soup

YIELD

Serves 4

What You Need

2 teaspoons olive oil
1 yellow onion, roughly chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/2 teaspoon ground chili powder
1 14- ounce can fire roasted tomatoes
1 4- ounce can chopped green chiles
3 cups chicken stock (low-sodium suggested)
1 15-ounce can black beans, rinsed and drained
1 cup Dandy® sweet corn kernels, about 1 ear
1 cup shredded rotisserie chicken
1 lime, juiced
Cheese, avocado, cilantro, radish sticks, tortilla strips, for garnish (optional)

Add oil to a large saucepan over medium-high heat. Once hot, add onion and sauté until the onion is translucent, about 3-4 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the dried spices and stir to combine and cook for 1-2 minutes until the spices are toasty.
Add in fire-roasted tomatoes, green chiles, chicken stock, black beans, sweet corn kernels, and shredded chicken. Stir to combine. Bring the soup to a boil. Once boiling, reduce to a simmer for 30-40 minutes. Remove from heat and stir in the juice from a lime. Season to taste with additional salt and pepper, if needed. You may not need it, but test before adding.
When ready to serve, garnish with your favorite toppings and enjoy.