Ingredients

1 1/2 tablespoons extra-virgin olive oil $

1 cup chopped onion $

3 garlic cloves, minced

1 red bell pepper, chopped

1 jalapeño, seeded and minced

1 tablespoon chili powder

1 1/2 teaspoons crushed red pepper

1/2 teaspoon salt $

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

3 cups shredded rotisserie chicken

2 cups frozen whole-kernel corn

4 cups lower-sodium chicken broth

2 large tomatoes, chopped $

1 (15-ounce) can no-salt-added black beans, rinsed and drained $

1/4 cup chopped fresh cilantro

3 ounces queso fresco, crumbled

8 lime wedges $

Preparation

  1. Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; sauté 3 minutes. Add chili powder and next 4 ingredients; sauté 30 seconds. Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso. Serve with lime.