Ingredients

• 1/8 cup canola oil
• 1 medium red pepper, chopped
• 1 cup diced green chilies
• 1 medium red onion, chopped
• 2 cloves garlic, minced (1 teaspoon)
• 2 teaspoon dried oregano or 1/8 cup fresh
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 jalapeno, seeded and chopped
• 1 cup diced canned tomatoes with juice
• 5 cups chicken stock
• 1 lb boneless, skinless chicken breast
• 1 15oz can cooked black beans, drained and rinsed
• 2 cups fresh or frozen corn kernals
• 1/4 cup fresh cilantro, chopped
• Tortilla chips, blue
• Garnish:
• Diced ripe avocado
• Monterey Jack cheese, shredded

Directions

1. Heat the oil in a saucepot over medium-high heat. Saute onion, oregano, cumin and chile powder for 3 minutes, until onion is translucent, stirring often. Add the peppers, green chilies, garlic, jalapeno and tomatoes, continue stirring for 1 min. Add the chicken stock and the whole chicken breasts. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Remove the chicken to cool and shred. Return chicken to soup and add black beans and corn, bring back to a boil. Remove from heat. Stir in cilantro and add salt if needed. Serve over chips, garnished with avocado and shredded cheese.

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