Ingredients
2 tablespoons vegetable oil, for cooking
1 onion, minced
2 cloves garlic, minced
1 jalapeño chili, seeded and minced
6 cups chicken stock
1 (14.5 ounce) can black beans, drained and rinsed
1 (14.5- ounce) can crushed tomatoes
3 cups chicken, cooked, cubed or shredded (I used a rotiserrie chicken)
1 teaspoon chili powder
1 teaspoon cumin
2 limes 1 juiced
kosher salt for seasoning
1 cup cilantro, chopped, plus some whole leaves for garnish
sour cream, for garnish, optional
3 scallions, sliced thinly
1 cup monterey jack cheese, shredded
1 avocado peeled
tortilla chips or strips, for garnish*
Preparation
Directions: In a large pot, over medium heat add 2 tablespoons vegetable oil. Add the onion, garlic and jalapeño and cook, stirring occasionally until the onion is soft and translucent. Add the chicken stock, black beans and crushed tomatoes. Stir in the cumin and chili powder. Bring to a simmer and add the chicken. Simmer for 5 more minutes and add the lime juice and chopped cilantro. Season with salt. Serve in bowls and top each with cheese, sour cream, cilantro, avocado, sliced scallions, sour cream and tortilla chips.
