Mexican Shredded Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked and shredded chicken
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Stir in the chili powder, cumin, oregano, and paprika. Cook for 1 minute.
4. Add the chicken broth, tomatoes, black beans, and shredded chicken. Bring to a boil.
5. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
6. Season with salt and pepper, to taste.
7. Serve the soup hot, garnished with fresh cilantro, if desired.

Interesting Facts

• This soup is a great way to use up leftover chicken.
• This soup can be served with tortilla chips, shredded cheese, and sour cream.
• This soup can be frozen for up to 3 months.