Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 4 cups (950 ml) chicken broth, low-sodium preferred
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 2 cups shredded cooked chicken
  • 1 lime, juiced
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped
  • 6 corn tortillas
  • 2 tablespoons (30 ml) vegetable oil
  • Pinch of salt
  • Avocado, diced (optional)
  • Sour cream or Greek yogurt (optional)
  • Shredded cheddar cheese (optional)
  • Lime wedges (optional)

Instructions:

  1. Cut tortillas into thin strips. Heat oil in a skillet. Fry tortilla strips until golden brown and crispy. Drain on paper towels and sprinkle with salt. Set aside.
  2. Heat olive oil in a large pot or Dutch oven. Add onion and sauté until softened. Add garlic, bell pepper, and jalapeño (if using) and cook until slightly tender.
  3. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute, until fragrant.
  4. Add chicken broth, diced tomatoes (undrained), black beans, and corn. Bring to a simmer.
  5. Stir in shredded chicken. Simmer for 15 minutes, allowing the flavors to meld together.
  6. For a smoother soup, use an immersion blender or carefully transfer a portion of the soup to a blender and blend until smooth. Return to the pot. (Optional)
  7. Stir in lime juice. Season with salt and pepper to taste.
  8. Ladle chicken tortilla soup recipe into bowls. Top with tortilla strips, avocado, sour cream/yogurt, cheese, cilantro, and lime wedges (optional).