5 cups chicken broth

1.5 tsp Spice Tree Organics Mexico City Barbacoa

2 tsp Spice Tree Organics Southwest Taco & Fajita

1/2 tsp cumin powder

1 tbs cooking oil

14 oz fire roasted chopped tomatoes

2 oz fire roasted diced chiles

8 oz fire roasted corn

15 oz black beans

1.5 cups shredded chicken

1/4 cup fresh cilantro, chopped

3 cloves garlic, minced

Medium onion, finely chopped

Salt, to taste



Heat the oil in a large pot.  Add the chopped onion.  Saute until becomes translucent.  Add the garlic and saute for one minute.  Add the spices and green chiles and saute for two minutes.  Add the chopped tomatoes and chicken broth and bring to a boil.

Once the soup comes to a boil, add the black beans, corn, and shredded chicken.  Bring to a boil.  

Add the chopped cilantro and turn off the flame.  

Be sure to serve topped with a spoonful of sour cream (to balance out the spices), shredded cheese, and tortilla chips/strips.