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1 Can Black Beans, drained and rinsed

2 Boneless, Skinless Chicken Breast

2 Tbsp Olive Oil, split

1 1/2 tsp Cumin

1/2 tsp Garlic Powder

2 tsp Chili Powder

1/2 tsp Cilantro

1/2 tsp Iodized Salt

1 Diced Onion

1 Bag Corn

3 Cloves Garlic, minced

1 Can Diced Petite Tomatoes

6 Cups Chicken Stock

5 Tortillas cut into strips


Preheat oven to 375 degrees.

Coat chicken breasts in 1 tablespoon of olive oil. In a small bowl mix together: Cumin, Chili Powder, Garlic Powder, Cilantro and salt. Sprinkle half of the mixture over the chicken breasts. Save the other half of the spice mixture for later.

Bake for 20-25 minutes or until chicken is cooked through. Shred cooked chicken using 2 forks. Set aside.

In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Cook diced onion and garlic. After vegetables have softened a little bit add in shredded chicken and leftover spic mixture. Mix together. Add in tomatoes, chicken stock, black beans and frozen corn.

Bring soup to a boil and then reduce heat to simmer. Allow to simmer for 25-30 minutes uncovered.

Serve with tortilla chips and other toppings!

FREEZE: After Step 4 let soup cool completely. Split soup up into 1 Gallon Freezer Bags or in Soup Storage Containers. Leave some room in the top of the bag so bag will not split - we recommend double bagging to be safe. Lay bags flat on a sheet pan and

freeze. Once they've frozen completely you can stack them easily in the freezer.

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