🌿High on the Border Soup

Total Time: 45 minutes Yield: 4 - 6 Servings

🍲 Soup Ingredients

• 2 tbsp infused olive oil (Recipe Here)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and diced (optional for heat)

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp smoked paprika

• 4 cups chicken broth

• 1 (15 oz) can diced tomatoes

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 (15 oz) can black beans, drained and rinsed

• 2 cups cooked shredded chicken (rotisserie works great!)

• Juice of 1 lime

• Salt and pepper to taste

🥄 Toppings (Optional but Delicious)

• Crispy tortilla strips

• Diced avocado

• Shredded cheese

• Cilantro

• Sour cream or crema

• Lime wedges

🔥 Instructions

1. Sauté:
   In a large pot, heat your infused olive oil over medium heat. Add onion, garlic, and jalapeño. Cook 3–4 minutes until softened.

2. Spice It Up:
   Stir in cumin, chili powder, and smoked paprika. Cook another 30 seconds to bloom the spices.

3. Simmer:
   Add chicken broth, diced tomatoes, corn, and black beans. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.

4. Add Chicken:
   Stir in the shredded chicken and lime juice. Simmer another 5 minutes until everything is hot and blended.

5. Season:
   Taste and adjust with salt and pepper as needed.

6. Serve:
   Ladle into bowls and top with tortilla strips, avocado, cheese, and your favorite garnishes.

🌮 Pro Tip

If serving to multiple people, keep the infused oil separate and drizzle per bowl to control dosage. That way, everyone can customize their high — or stay sober and still enjoy the flavor.