2 Tbls. olive oil
1 bunch green onions, sliced thin
2 garlic cloves, minced
32 oz. chicken broth (set aside 3 Tbls.)
2 c. frozen corn
15 oz. can black beans, rinsed and drained
10 oz. can Rotel diced tomatoes & green chilies, drained
1 jalapeno pepper, seeded and chopped
1/4 c. fresh cilantro, minced
juice of 1 lime (approximately 2 Tbls.)
3 t. chili powder
1/2 t. ground cumin
2 large chicken breasts (pre-cooked)
1-1/2 Tbls. cornstarch
baked tortilla chips (multi-grain)
reduced fat Mexican cheese blend, shredded
In a large soup kettle, cook green onions and garlic in olive oil for about 3-4 minutes.
Add chicken broth, corn, black beans, tomatoes, jalapeno pepper, cilantro, lime juice, chili powder and cumin.
Shred chicken breasts and add to soup. Bring to a boil. Reduce heat; simmer uncovered for 15 minutes.
Combine cornstarch and reserved 3 Tbls. of chicken broth until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened.
Top each serving with tortilla chips. Garnish with cheese.