1

In a large pot on medium heat, add the olive oil and heat for one minute. Add the onion, garlic, 1 minced jalapeño, salt and spices. Cook for five minutes or until fragrant and the onion and garlic have softened.

2

Then, add the tomatoes, chicken thighs and broth. Bring to a boil and then reduce the heat to a simmer. Cover and cook until the chicken is cooked through, about ten minutes.

3

Remove the chicken and shred it with two forks. Add it back to the soup.

4

Add the black beans and heat for a few minutes.

5

Adjust the seasoning and divide the tortillas between the bowls. Pour the soup on top and garnish with the limes, cheese, sour cream, cilantro and avocado. Slice the remaining jalapeño and garnish the soup. Enjoy!

6

Substitutions: Dairy-free: omit the cheese and sour cream. Vegan: Omit the chicken, cheese and sour cream; use vegetable broth instead of chicken.

7

Notes: If you’re a fan of spice and smoky flavour, feel free to add more heat to this dish with chipotle peppers.