For the Soup:
1 onion, finely diced
30ml olive oil
15ml ground cumin
15ml ground coriander
15ml paprika
2 large garlic cloves, crushed
1 red pepper, cut into small cubes
800g diced tomatoes
750ml chicken stock
400g Whole Kernel Corn, drained
400g black beans, drained
300g shredded chicken
Salt and pepper, to taste
To Serve:
Sour cream, to taste
80ml cheddar, grated
Fresh coriander, to taste
Nacho chips
Lime wedges
For the Soup:
In a large pot over a medium heat, sauté the onions in the oil until translucent.
Add the spices and garlic and sauté for another 2-3 minutes.
Stir in the red pepper and cook a few minutes before adding the diced tomatoes, chicken stock, corn, and black beans. Turn the heat down to a low heat and…