Ingredients:
- 2 tbsp olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 1 tbsp Green Line hot sauce (any verde sauce will work)
- 2 tsp Windy City bbq rub
- 1 28 oz can crushed tomatoes
- 3 cups chicken broth
- 1 pound boneless skinless chicken thighs, cooked and chopped
- 1 can pinto beans, drained and rinsed
- 1 can whole kernel corn
- crispy tortilla strips
- cilantro, lime, cotija, or sour cream (optional)
Directions:
1. In a soup pot on medium heat, add olive oil and onions. Then add your jalapeno and garlic. Cook for a few minutes until the onions have sweat down a bit.
2. Add the hot sauce and Windy City rub. Mix well. Then add your crushed tomatoes, beans and corn.
3. Add the chicken broth and reduce heat to simmer. Add the cooked chicken and stir until well combined.
4. Serve in a bowl and top with your tortilla strips and other toppings. Enjoy!