Ingredients
Scale
- 2 Tbsp. olive oil
- 1 small red onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 (15 ounce) cans fire-roasted diced tomatoes
- ¼ cup chopped fresh cilantro
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 can corn, drained
- 1 Tbsp. ground cumin, plus more to taste
- ½ tsp. dried oregano
- 2 whole chicken breasts or 2–3 cups Rotisserie chicken, chopped
- 2 cups Cabot Cheese (your favorite flavor)
- Salt and pepper to taste
- Toppings (optional): cheese, red onion, cilantro, sour cream, salsa, avocado, tortilla chips
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic, cook until soft (about 3 minutes).
- Add remaining soup ingredients (including whole chicken breasts if using). Bring to a boil, then reduce to a simmer. Cook for 1 hour.
- Remove chicken breasts, shred, and return to the pot (or add rotisserie chicken at this time). Stir in cheese and cook for an additional 10 minutes.
- Season with salt and pepper. Serve with toppings.
Notes
- For extra flavor, use homemade chicken broth.
- Adjust spice level with additional cumin or chili powder.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg