Ingredients

1 tablespoon Olive Oil

1 Onion (diced)

2 teaspoons Garlic (minced)

1 teaspoon Cumin

1 tablespoon Chili Powder

1/2 teaspoon Cayenne Pepper

15 ounces Fire Roasted Tomatoes (diced)

15 ounces Corn (canned)

15 ounces Black Beans (rinsed)

2 cups Chicked (small diced)

4 cups Chicken Broth

3/4 cup Heavy Cream

1 cup Pepper Jack Cheese (shredded)

1/2 cup Cheddar Cheese (shredded)

1/4 cup Cilantro (chopped)

Preparation

  1. In a large pot or Dutch oven over medium heat, heat oil. Add onion and cook until tender and golden, 6 minutes, then add garlic, cumin, chili powder, and cayenne and stir until fragrant, 1 minute.

  2. Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.

  3. Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.

  4. Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.