Ingredients

• 3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
• 1 onion, diced
• 4 garlic cloves, minced
• 1 jalapeno or Fresno pepper, seeds removed and finely diced
• 2 – 4 oz cans of diced green chilis
• 4 cups chicken broth
• 2 tbsps olive oil
• 2 tsps ground cumin
• 1 tablespoon dried oregano
• 1/4 teaspoon cayenne pepper
• Black pepper to taste
• Fresh cilantro, diced
• Avocado, diced
• 1 can black beans, optional

Directions

1. In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender.

2. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper.

3. Stir together and add the chicken broth.

4. Bring to a boil, turn down to medium low, and simmer for 10 minutes.

5. Add the black beans if desired.

6. Add the chicken and cook for another 5 minutes.

7. Serve with fresh cilantro and avocado.

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