Spicy Mexican Chicken Soup

Ingredients

• 1

  whole chicken, cooked and chopped into chunks, leftover broth reserved

  
  

• 6 c

  chicken broth

  
  

• 2

   cans diced tomatoes, Mexican style

  
  

• 1

  can whole corn, drained (or 2 cups, fresh)

• 1

  can diced green chiles

• 1

  can black beans, drained

  
  

• 1

  onion, diced

• 1 tbsp

  oil

• 2

  jalapenos, seeded and diced

• 4

  packets True Lime (more to taste)

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• Cumin, salt, and pepper to taste

  
  

• 1

  bunch of fresh cilantro

• Sliced avocado, as topping

  
  

Directions

1. Roast chicken in the oven or cook in crockpot (see notes below), and once cooled peel off meat and cut into chunks. Save any remaining stock from cooking, and set aside.
2. Cut jalapeno peppers in half and remove seeds. Dice peppers and onion.
3. Heat the oil in a skillet and add onions and jalapeno. Cook until soft.
4. Heat 6 cups of chicken stock in a large pot.
5. Add pepper and onion mixture, corn, tomatoes, black beans, green chiles, and 4 packets True Lime.
6. Bring to a boil, and simmer for about 15-20 minutes.
7. Add chicken, salt, pepper, and cumin.
8. Stir well, and serve with fresh cilantro and sliced avocado.