Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (4 oz) can diced green chilies
- 6 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 cup corn (fresh, frozen, or canned)
- 1 (15 oz) can black beans, drained and rinsed
- Juice of 1 lime
- Salt and pepper, to taste
- 6 corn tortillas, cut into strips
- Vegetable oil (for frying tortillas)
Instructions
- Crisp the tortillas: Heat a small amount of vegetable oil in a skillet over medium heat. Fry tortilla strips until golden and crispy. Drain on paper towels and set aside.
- Sauté aromatics: In a large soup pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1–2 minutes until fragrant.
- Add liquids and chicken: Stir in fire-roasted tomatoes, green chilies, and chicken broth. Bring to a simmer.
- Add the good stuff: Add shredded chicken, corn, and black beans. Simmer for 15–20 minutes to let the flavors develop.
- Finish with lime: Stir in fresh lime juice. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle soup into bowls. Top with crispy tortilla strips and your favorite garnishes.
Notes
- Make it vegetarian: Swap chicken for more beans and use vegetable broth.
- Add heat: Use jalapeños or chipotle peppers for extra spice.
- Cheesy goodness: Top with shredded Monterey Jack or queso fresco.
- Avocado dreams: Add diced avocado for richness.