Ingredients:

  • 2 Tbsp Olive Oil or Neutral Cooking Oil
  • 1 medium Yellow Onion, diced
  • 1 medium Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • To taste Coarse Sea Salt & Freshly Ground Black Pepper
  • 1 Tbsp Chili Powder (medium heat)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 (28-ounce) can Fire-Roasted Diced Tomatoes, undrained
  • 6 cups Chicken Stock (low sodium)
  • 3 cups Cooked Chicken, shredded
  • 1 (15-ounce) can Black Beans, rinsed and drained
  • 1 cup Frozen Sweet Corn
  • 2 Tbsp Fresh Lime Juice (plus wedges for serving)
  • 1/2 cup Fresh Coriander (Cilantro), chopped
  • 6 medium Corn Tortillas, cut into strips (for garnish, optional)
  • Shredded Cheddar or Monterey Jack Cheese (optional)
  • Crème Fraîche or Sour Cream (optional)

Instructions:

  1. Prep Ingredients: Dice the onion and pepper, mince the garlic, and shred the cooked chicken. Rinse and drain the beans.
  2. Sauté Aromatics: Heat the oil in the Dutch oven over medium-high heat. Add the diced onion and pepper. Cook for 6–8 minutes, stirring occasionally, until softened and lightly translucent.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Season with 1 tsp salt and 1/2 tsp pepper.
  4. Bloom the Spices: Reduce the heat to medium-low. Add the chili powder, cumin, smoked paprika, and oregano directly to the vegetables. Cook, stirring constantly, for 60 seconds. This activates the spice oils, dramatically deepening the flavour profile.
  5. Simmer: Pour in the canned fire-roasted tomatoes (with juices) and the chicken stock. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat and simmer, uncovered, for 15 minutes.
  6. Add Bulk: Stir in the rinsed black beans, frozen corn, and shredded chicken. Continue simmering for an additional 10 minutes, allowing the corn to cook through and the chicken to absorb the liquid flavour.
  7. Finish Seasoning: Remove the soup from the heat. Stir in the 2 Tbsp of fresh lime juice and half of the chopped coriander. Taste the soup and adjust the seasoning (salt, pepper, or a pinch more chili powder) until the flavour is perfectly balanced.
  8. Prepare Tortilla Strips (Optional): Toss the corn tortilla strips lightly with oil and bake at 350°F/175°C for 5–8 minutes, or fry until crispy. Drain on paper towels and sprinkle lightly with salt.
  9. Serve: Ladle the hot soup into bowls. Garnish generously with the crispy tortilla strips, a dollop of crème fraîche, and a sprinkle of fresh coriander. Serve with extra lime wedges.