Add the chopped onion, garlic powder, and red pepper flakes until the onion is starting to turn translucent.
1 cup diced onion, 1 ½ teaspoon garlic powder, 1 teaspoon red pepper flakes
Add the rest of your ingredients and bring to a boil. Once to a boil, lower the temp to medium-low and allow to simmer for 25 mins.
½ cup sliced jalapenos, 1 teaspoon cumin powder, 24 ounces crushed tomatoes, 32 ounces chicken broth, 14 ounces black beans, not drained, 14 ounces corn, drained and rinsed
Serve the soup and optionally you can garnish the soup with cilantro, tortilla strips or chips, lime wedges, avocado, shredded cheese, and sour cream. Enjoy!
Video
Notes
If you would like to serve this with tortilla chips but you don't have them on hand, you can make your own using tortillas. Heat a pan with ¼ cup of oil (olive oil works great), cut the tortillas into quarters or strips, drop them into the oil and cook until crispy, then drain on a paper towel or wire rack. Alternatively you can cook them in the oven by spraying the pieces with a little olive oil spray and bake at 350 degrees F for 10-15 minutes.
For really quick prep, replace the diced chicken breast with frozen pre-cooked chicken.
You can use either jarred jalapeno slices or slice fresh jalapenos yourself.
Using frozen diced onion is a great shortcut.
This soup is great topped with some fresh cilantro or pepper jack cheese.
Store leftovers for up to 6 days in the fridge.
Store leftovers in the freezer for up to 3 months. To reheat, simply place the frozen soup in a large pot and heat until the soup is fully melted and heated all the way through.