2 tbsp. olive oil.
1 large onion, chopped.
4 gloves of garlic, minced.
2 med. Jalapeno peppers, stem and seeds removed and finely chopped.
1 tsp. oregano.
2 tsp. cumin.
1 tsp. chili powder or your choice ( chipotle and ancho will be hotter than regular)
1/8th of tsp. cayenne. (optional)
salt and pepper.
1 28 oz. can of fire roasted diced tomatoes in juice. (or any diced tomatoes)
4 cups of chicken broth.
1 14 oz. can of black beans, drained and rinsed.
1 cup of frozen corn.
2 cups of shredded rotisserie chicken.
Jalapeno Monterey Jack cheese, grated.
Flour tortilla, cut in thin strips and grilled.
Heat oil in large pot, and add onion, garlic, and jalapeno and saute until onion is translucent and jalapeno softens.
Season with the salt, pepper, chili powder, cumin, and oregano. Stir to combine and cook 1-2 minutes until the spices toast.
Add the tomatoes and chicken stock and bring mixture to a boil. Reduce to a simmer and simmer 30 minutes.
Blend the soup until smooth in a blender.
Add the black beans, corn and shredded chicken, and adjust the seasonings. I always add more cumin and chili but do it to your taste.
Serve the soup in bowls topped with your favorite combination of toppings.