Ingredients
1 tablespoon olive oil1 medium onion, diced3 cloves garlic, minced4 cups chicken broth2 cans (4 oz each) diced green chilies1 can (14.5 oz) fire-roasted diced tomatoes2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 3 cups shredded cooked chicken
- 1 cup frozen or fresh corn
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
- Add the garlic and sauté for another 30 seconds until fragrant.
- Pour in the chicken broth, diced green chilies, fire-roasted tomatoes, cumin, chili powder, smoked paprika, and oregano. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
- Add the shredded chicken and corn, and simmer for an additional 10 minutes, or until heated through.
- Stir in the sour cream and cilantro. Season with salt and pepper to taste.
- Serve the soup hot, garnished with diced avocado, more cilantro, and lime wedges.