215 oz each cans fire-roasted tomatoes, with all its juices
12ozfrozen sweet corn kernels
15ozcan black beans, rinsed well and drained
4cupsregular chicken broth
1cupcheddar or pepper jack cheese, shredded
Kosher salt and freshly ground black pepper to taste
Garnishes: avocado, cilantro, and nacho chips
Instructions
In a Dutch oven or large heavy stockpot, heat olive oil over medium high heat until shimmering. Add onion, cooking 2 minutes or until translucent. Add garlic and stir 1 minute more. Add cumin, oregano, and chili powder, stirring 1 minute until mixture is well combined and fragrant.
Add cans of fire-roasted tomatoes with all its juices, frozen corn, black beans, and the shredded chicken with all its juices. Stir to combine well. Add chicken broth and bring to a simmer. Simmer 10-15 minutes or until warmed through. Add kosher salt and freshly ground black pepper to taste, if needed.
Divide soup into individual serving bowls. Sprinkle shredded cheese on top and garnish as desired (nacho chips are a favorite.)
Notes
Leftovers keep really well in fridge; don't add garnishes until ready to serve.