30-MINUTE NACHO CHICKEN SOUP

30-MINUTE NACHO CHICKEN SOUP 1 rotisserie chicken, shredded with its juices (about 2-3 cups shredded chicken) 2 TB olive oil 1 large onion, chopped 6 cloves garlic, chopped 2 TB ground cumin 1 TB dried oregano 1 TB chili powder 2 (15 oz each) cans fire-roasted tomatoes, with all its juices 12 oz frozen sweet corn kernels 15 oz can black beans, rinsed well and drained 4 cups regular chicken broth 1 cup cheddar or pepper jack cheese, shredded Kosher salt and freshly ground black pepper to taste Garnishes: avocado, cilantro, and nacho chips In a Dutch oven or large heavy stockpot, heat olive oil over medium high heat until shimmering. Add onion, cooking 2 minutes or until translucent. Add garlic and stir 1 minute more. Add cumin, oregano, and chili powder, stirring 1 minute until mixture is well combined and fragrant. Add cans of fire-roasted tomatoes with all its juices, frozen corn, black beans, and the shredded chicken with all its juices. Stir to combine well. Add chicken broth and bring to a simmer. Simmer 10-15 minutes or until warmed through. Add kosher salt and freshly ground black pepper to taste, if needed. Divide soup into individual serving bowls. Sprinkle shredded cheese on top and garnish as desired (nacho chips are a favorite.) NOTES Leftovers keep really well in fridge; don't add garnishes until ready to serve.