Ingredients
- Garnish:
- 2 tablespoons vegetable oil
- 3 cloves garlic. minced
- 1 yellow onion, finely chopped
- 3 cups finely chopped, peeled carrots
- 1 1/2 cups finely chopped celery
- 2 teaspoon ground cumin
- Pinch of cayenne pepper
- 2 teaspoon dried oregano
- 2 cans (49 ounces each) low-sodium chicken broth
- 1 can (15 ounces) cooked navy beans, drained and rinsed
- 1 1/2 pounds boneless, skinless chicken breast
- 1 can (14.5 ounces) diced tomatoes in juice
- 1 cup frozen corn kernels
- 1 teaspoon tabasco sauce
- 2 teaspoons Worcestershire sauce
- Salt and pepper
- Sour cream
- Tortilla chips
- 2 ripe Avocados
- Limes
Preparation
Step 1
In an 8 quart stockpot over medium heat. warm oil and swirl to coat the bottom of the pan. Add the garlic and saute until fragrant less than 1 minute. Add the onion and saute, stirring occasionally, until the onion begins to brown, 8 to 10 minutes. Add carrots, celery, cumin, cayenne, and oregano and cook, stirring frequently, until the vegetables have softened, 6 to 8 minutes. Add the broth and the beans, bring to a boil, reduce the heat to low and simmer for 30 minutes. Add the chicken breast, turn off the heat, and cover the pot, Let the chicken sit in the hot broth until it is cooked through, but still juicy, 15 to 20 minutes, depending on the size of the breasts.
Using tongs or a slotted utensil, transfer the chicken to a cutting board. Add the tomatoes with juice and the corn to the soup and bring it back to a simmer. While it is heating, cut the chicken in to small cubes. Add the tabasco sauce and Worcestershire sauce to the soup, season to taste with salt and pepper and then add the cubed chicken, and heat through.
While the soup is cooking, prepare the garnish. Have ready 8 warmed soup bowls. Place a dollop of sour cream in the center of each bowl and top with 1/2 cup of the crushed tortilla chips. cut the avocados into quarters lengthwise, remove the pits, and then remove the peels. Without cutting completely through the avocado at the narrow end, cut each quarter into thin slices and then fan out the slices. Place on top of the tortilla chips.
Carefully ladle the soup into the bowls. Garnish each bowl with 3 or 4 cilantro sprigs. Serve immediately. Pass the lime wedges.