1 Tbsp olive oil
1 onion, diced
2 poblano peppers, chopped*
4 cloves garlic minced
1 tsp cumin
1/2 tsp green chili powder
1/2 tsp oregano
1/2 tsp pepper
1 1/2 lb boneless chicken breast
5 cup low sodium chicken broth
10 oz diced tomatoes
2 corn tortillas
1/2 cup fresh cilantro, chopped
1 cup corn
1 can black beans, rinsed
2 limes - plus more for garnish
salt and pepper
*I couldn't find poblanos, so I used 1 chopped jalapeno and 1 can chopped green chilis, drained
Heat oil in stockpot. Add onions, peppers, garlic, cumin, chili powder, oregano, and pepper. Cook 6-8 minutes until onions are soft.
Add the chicken broth, chicken breast, tomatoes with juice, and 2 torn corn tortillas. Bring to a boil then simmer for 12-14 minutes or until chicken is cooked. When chicken is done remove and shred. Meanwhile blend the broth using an imersion blender or put in blender in batches.
Return all back to the pot and add the chicken - add corn and black beans. Add the juice of 2 limes, season with salt and pepper. Let it all warm up again, and then serve.
Garnish with avocado, fresh cilantro, radish slices, plain greek yogurt, and lime.