2 cups Market Day Fully Cooked Shredded Chicken Breast

2 tablespoons olive oil

1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)

1 large jalapeño pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)

4 garlic cloves, peeled and finely minced

32 ounces (4 cups) low-sodium chicken broth

TWO 15-ounce cans diced tomatoes with the juice 

one 15-ounce can black beans, drained and rinsed

1 1/2 cups corn

1 tablespoon lime juice

1 tablespoon of chili powder

2 teaspoons of cumin

2 teaspoons of salt- to taste

1 teaspoon black pepper

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/3 cup fresh cilantro leaves, finely chopped


Suggestions for serving:

Sliced avocado

Shredded cheese 

Sour Cream


1- In a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.

2-Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.

*Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.

*Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.

3-Allow mixture to boil gently for about 5 to 7 minutes.

      If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.

4-Add the cilantro and boil 1 minute.

5- Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).

6- Ladle your soup into bowls, top with tortilla chips, sliced avocado, cheese and/or sour cream to taste. Serve immediately.