|15 min||40 min||6|
|1 can (15oz)||Black beans, canned (drained, rinsed)|
|2 breast||Chicken breast, boneless, skinless (diced)|
|4 cup||Chicken broth (stock) (more if needed)|
|1 tsp||Chili powder|
|1/2 cup||Cilantro (coriander) (diced)|
|2 tbsp||Extra virgin olive oil|
|1/2 cup||Frozen yellow corn kernels|
|2 clove(s)||Garlic (minced)|
|2 pepper(s)||Red chili pepper (also chile or chilli) (green chile, diced)|
|1 medium pepper(s)||Jalapeno pepper (seeded, diced)|
|1 whole lime(s)||Lime juice (fresh)|
|227 gm||Sausage, chorizo, pork and beef (chopped)|
|1 can (28oz)||Tomatoes, canned, stewed|
|1 medium||Yellow onion (diced)|
In a large soup pot set over medium heat, add olive oil. Once the oil is hot add in onion and jalapeño.
Once the vegetables are soft, add in diced green chilies, diced chicken breast and chopped chorizo sausage. Cook until the chicken is no longer pink on the outside. Add in garlic, chili powder, smoked paprika and cook for 30 seconds until fragrant.
Add in tomatoes, black beans, corn kernels and chicken stock. Add more chicken stock to reach desired consistency. Simmer for 30 minutes.
Stir in lime juice and the majority of the cilantro. Let simmer for 5 minutes.
Serve soup in a large bowl sprinkled with remaining cilantro and an optional lime wedge.