Ingredients

• olive oil – 2 tablespoons / 30 ml
• yellow onion, chopped – 1 large / 200 g
• garlic cloves, minced – 3 cloves
• chicken broth – 6 cups / 1.4 liters
• diced tomatoes, with juice – 1 can (14 oz) / 400 g
• black beans, drained – 1 can (15 oz) / 425 g
• corn kernels – 1 cup / 160 g
• cooked chicken, shredded – 3 cups / 420 g
• lime juice – 2 tablespoons / 30 ml
• ground cumin – 1 teaspoon / 5 g
• chili powder – 2 teaspoons / 10 g
• salt – 1 teaspoon / 5 g
• black pepper – 1/2 teaspoon / 2.5 g
• fresh cilantro, chopped – 1/4 cup / 15 g
• tortilla strips – 1 cup / 100 g
• avocado, diced – 1 large
• shredded cheese – 1 cup / 100 g

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until softened, about 5 minutes.
2. Pour in the chicken broth, and bring to a simmer.
3. Stir in the diced tomatoes, black beans, corn, shredded chicken, lime juice, cumin, chili powder, salt, and pepper.
4. Simmer for 20 minutes, allowing the flavors to meld.
5. Just before serving, stir in the fresh cilantro.

Substitutions

• olive oil -> vegetable oil
• chicken broth -> vegetable broth
• shredded cheese -> vegan cheese

Enhancements in the Next Evolution

• Roast the tomatoes before adding them to deepen their flavor.
• Add roasted red peppers for a sweet, smoky taste.
• Incorporate a pinch of smoked paprika for depth.
• Use homemade chicken broth for a richer base.
• Garnish with a dollop of sour cream for creaminess.