Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 jalapeño pepper, seeded and minced (optional, for heat)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 pound (450g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 (15 ounce / 425g) can corn, drained (or frozen corn, thawed)
  • 1/4 cup (1/2 bunch) fresh cilantro, chopped, plus more for garnish
  • Salt and freshly ground black pepper to taste
  • Lime wedges, for serving
  • 6 corn tortillas, cut into thin strips
  • 2 tablespoons (30 ml) vegetable oil
  • Pinch of salt
  • Avocado, diced (optional)
  • Sour cream or Greek yogurt (optional)
  • Shredded cheddar cheese (optional)
  • Green onions, sliced (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using) and sauté until softened, about 5-7 minutes.
  2. Stir in crushed tomatoes, chicken broth, chili powder, cumin, smoked paprika, and oregano. Bring to a simmer.
  3. Stir in shredded chicken, black beans, and corn. Simmer for 15 minutes to allow flavors to meld.
  4. While the soup simmers, heat vegetable oil in a skillet over medium-high heat. Add tortilla strips and cook, stirring frequently, until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
  5. Stir cilantro into the soup. Season with salt and pepper to taste. Ladle soup into bowls and top with tortilla strips, avocado, sour cream, cheese, green onions, and a squeeze of lime juice. Enjoy your chicken tortilla soup.