Hearty Mexican Chicken Soup

For the Soup:

• 1 onion, finely diced
• 30 ml (2 Tbsp) olive oil
• 15 ml (1 Tbsp) ground cumin
• 15 ml (1 Tbsp) ground coriander
• 15 ml (1 Tbsp) paprika
• 2 large garlic cloves, crushed
• 1 red pepper, cut into small cubes
• 800 g (2 cans) diced tomatoes
• 750 ml (3 cups) chicken stock
• 400 g (1 can) Food Lover’s Whole Kernel Corn, drained
• 400 g (1 can) black beans, drained
• 300 g shredded chicken
• Salt and pepper, to taste

To Serve:

• Sour cream, to taste
• 80 ml (1/3 cup) cheddar, grated
• Fresh coriander, to taste
• Nacho chips
• Lime wedges

For the Soup:

• In a large pot over medium heat, sauté the onions in the oil until translucent. Add the spices and garlic and sauté for another 2 – 3 minutes.
• Stir in the red pepper and cook a few minutes before adding the diced tomatoes, chicken stock, corn, and black beans. Turn the heat down to a low heat and simmer for 25 – 30 minutes.
• Lastly add the shredded chicken and stir well.

To Serve:

Serve warm with a dollop of sour cream, a sprinkle of grated cheddar, fresh coriander, a squeeze of lime and nacho chips for a crunch. Enjoy!