Ingredients
- 3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
- 1 onion, diced
- 4 garlic cloves, minced
- 1 jalapeno or Fresno pepper, seeds removed and finely diced
- 2 – 4 oz cans of diced green chilis
- 4 cups chicken broth
- 2 tbsps olive oil
- 2 tsps ground cumin
- 1 tablespoon dried oregano
- 1/4 teaspoon cayenne pepper
- Black pepper to taste
- Fresh cilantro, diced
- Avocado, diced
- 1 can black beans, optional
Directions
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In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender.
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Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper.
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Stir together and add the chicken broth.
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Bring to a boil, turn down to medium low, and simmer for 10 minutes.
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Add the black beans if desired.
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Add the chicken and cook for another 5 minutes.
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Serve with fresh cilantro and avocado.