Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 3 cups shredded rotisserie chicken
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 6 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 cups corn tortilla strips
  • 1 ripe avocado, diced
  • 1/2 cup shredded Monterey Jack cheese

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, red bell pepper, and jalapeño; sauté for 5–7 minutes until onions are translucent and peppers have softened.
  2. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 60 seconds until fragrant.
  3. Pour in the fire-roasted diced tomatoes with their juices, black beans, corn, and chicken broth. Bring to a gentle boil, then reduce heat to low and simmer for 15–20 minutes.
  4. Stir in the shredded rotisserie chicken and simmer for an additional 5 minutes until heated through.
  5. Remove the pot from heat. Stir in the fresh lime juice and chopped cilantro.
  6. Serve hot, topped with corn tortilla strips, diced avocado, and shredded cheese.