This homemade version of a restaurant favorite is loaded with clean, fresh flavors.
AuthorLemons & Anchovies
1 32-ozcontainer chicken broth
1 15-ozcan diced tomatoes
3Anaheim chilesseeded and diced
1jalapeno pepperfinely diced
1-2tablespoonschili powderor to taste
2teaspoonsground cuminor to taste
Few pinches freshly ground black pepper
kosher saltto taste
olive oil for sauteing
1 15-ozcan cornwhole kernels
1 15-ozcan black beans
For the garnish: shredded cheddar cheesechopped avocado, chopped cilantro, lime wedges, crushed tortilla chips, sour cream
Using a large pot, sauté the onions in a tablespoon or two of olive oil over medium heat until translucent, about 2 minutes. Next, add the fresh tomatoes, jalapeno and anaheim chiles. After a couple of minutes, add the chili powder, cumin and pepper and salt and cook for about a minute to release the flavors of the spices. Add the canned tomatoes, the stock and minced cilantro. Bring this to a boil then turn the heat down to let it simmer for about 15-20 minutes. Finally, add the corn, black beans and chicken and simmer for another 5 minutes.
Ladle in individual bowls and top with your favorite garnish.