2 Tablespoons olive oil
1 cup chopped onion
1 sweet red pepper, chopped
1-2 jalapeno peppers, seeded and finely minced
1 Tablespoon chili powder (or 1 ½ Tablespoon of Penzey’s “Chili 3000”)
½ teaspoon crushed red pepper
1 teaspoon ground cumin
½ teaspoon salt
2 cups frozen, whole kernel corn
4 cups chicken broth
2 large ripe tomatoes, chopped.
1-15 oz can black beans, rinsed well and drained
3 cups shredded rotisserie chicken
¼ cup chopped fresh cilantro
3 oz queso fresco, crumbled
lime wedges
Heat the oil in a heavy 4 quart Dutch oven. Add onion, garlic, corn, and peppers. Saute for 8-9 minutes on medium low or until onions are soft and corn shows a bit of color. Add all seasonings, broth, tomatoes and beans. Bring to a boil, reduce heat to a gently bubbling temperature, and simmer for 5 minutes. Stir in chicken.
Serve hot with crumbled queso, cilantro, and a lime wedge.
