Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1 can (15 oz) crushed tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups shredded cooked chicken
- Juice of 1 lime
- Corn tortillas, cut into strips
- Vegetable oil (for frying tortilla strips)
Instructions
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- auté the Base: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and jalapeño; cook another minute.
- Spice it Up: Add cumin, chili powder, paprika, and salt. Stir until fragrant.
- Build the Broth: Pour in crushed tomatoes, diced tomatoes with green chilies, and chicken broth. Stir to combine.
- Add the Fillings: Toss in black beans, corn, and shredded chicken. Bring to a boil, then reduce to a simmer for 20-25 minutes.
- Fry Tortilla Strips: While soup simmers, heat vegetable oil in a skillet. Fry tortilla strips in batches until crispy, drain on paper towels, and sprinkle with salt.
- Finish: Stir in lime juice. Taste and adjust seasoning.
- Serve Hot: Ladle soup into bowls and pile on your favorite toppings.
Notes
- Rotisserie Shortcut: Use store-bought rotisserie chicken for speed.
- Chipotle Kick: Add chopped chipotle peppers in adobo for smoke and fire.
- Tortilla Hack: Don’t want to fry? Use crushed tortilla chips instead.
- Veggie Swap: Skip the chicken and double the beans for a vegetarian version.