Cooking Instructions
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Step 1
Heat
Extra-Virgin Olive Oil (45 mL)
in an extra-large skillet over medium heat. Add
Garlic (4 cloves)
,
Red Bell Pepper (1)
,
Scallions (1 bunch)
,
Jalapeño Peppers (2)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Cook 3-4 minutes.
Step 2
Add
Italian Flat-Leaf Parsley (10 g)
and
Fresh Cilantro (4 g)
. Cook for an additional 2 minutes.
Step 3
Add the
Chicken Broth (945 mL)
,
Diced Tomatoes (2 cans)
,
Corn (1 can)
, and
Black Beans (1 can)
to the skillet and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Step 4
Five minutes before the soup is finished, add the
Rotisserie Chicken (480 mL)
.
Step 5
Ladle into serving bowls and top with
Shredded Cheese (to taste)
,
Sour Cream (to taste)
and
Tortilla Strips (to taste)
.
