Tex-Mex Chicken Soup

Ingredients

• 15 ounce no-salt-added black beans rinsed drained canned
• 0.5 teaspoon pepper black
• 1 tablespoon chili powder 
• 2 cups whole-kernel corn frozen
• 1.5 teaspoons pepper red crushed
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1  jalapeño minced seeded
• 8  lime wedges 
• 4 cups lower-sodium chicken broth 
• 1.5 tablespoons olive oil extra-virgin
• 1 cup onion chopped
• 3 ounces queso fresco crumbled
• 1  bell pepper red chopped
• 3 cups rotisserie chicken cut shredded
• 0.5 teaspoon salt 
• 2 large tomatoes chopped

Equipment

• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add oil, onion, and next 3 ingredients; saut 3 minutes.
3. Add chili powder and next 4 ingredients; saut 30 seconds.
4. Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso.
5. Serve with lime.