1. Start off by chopping up the raw chicken into small strips or roughly chop it into small, uneven pieces. In large pot, heat about 2 tablespoons of olive oil on medium-high. Throw chicken into the pot stirring occasionally. 2. As the chicken cooks, finely chop the onion and garlic and throw into the pot once chicken is mostly white. 3. Add oregano, cumin, and chili powder. 4. Stir in to mix the ingredients. 5. At this point what I do is add lemon juice so it's properly incorporated into the dish. 6. Let chicken cook until finished (about 5 minutes at this point with frequent stirring). 7. Roughly chop the cilantro and tomato and add to chicken. 8. Let cook for about 5 minutes. 9. You should start to notice a good amount of liquid in the pot from the oil, lemon, and tomato. 10. This is when I add the tomato sauce and stir. 11. Again, I let sit for about 5 minutes. 12. Once it's all nicely incorporated, add the chicken broth. 13. Bring to a boil, then reduce to a simmer. 14. Add black beans. 15. Simmer for about 15 minutes. 16. The soup should be an deep red color when finished. 17. Ladle into a bowl, add more fresh cilantro, cheese, and crushed tortilla chips. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
