How to make it

  • Cut chicken in to small bite-sized pieces.
  • Heat oil in a large skillet over medium-high heat.
  • Add chicken and garlic and cook until golden brown.
  • Move to a large stock pot and add oregano, chipotle chiles, tomatoes, beans, broth, and corn.
  • Bring soup to a boil.
  • Cover and simmer on low heat for 10-15 minutes.
  • Remove from heat and stir in cilantro and broken tortilla chips or strips.
  • Serve with a dash of sour cream, avocados, and shredded cheese on top.

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