Ingredients:

  • 2 Tbsp Vegetable Oil or Olive Oil
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 2 Tbsp All-Purpose Flour (or Masa Harina)
  • 3 Tbsp Chili Powder (medium heat)
  • 1 tsp Cumin, ground
  • 1 tsp Oregano, dried (Mexican preferred)
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Cayenne Pepper (Optional)
  • 6 cups low sodium Chicken Broth
  • 5 oz can Diced Tomatoes (undrained)
  • 1 lb Boneless, Skinless Chicken Breast
  • 15 oz can Black Beans (rinsed & drained)
  • 15 oz can Kidney Beans or Pinto Beans (rinsed & drained)
  • 1 cup Sharp Cheddar or Monterey Jack Cheese, shredded (for garnish)
  • 1/4 cup fresh Coriander (Cilantro), chopped (for garnish)
  • Sour Cream or Crème Fraîche, as desired (for garnish)
  • 6 Lime Wedges (for garnish)
  • Tortilla Chips or Strips, as desired (for garnish)

Instructions:

  1. Heat oil in the stockpot over medium heat. Add diced onion and sauté gently until translucent and softened, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Stir in the tomato paste, chili powder, cumin, oregano, salt, pepper, and cayenne. Cook for 1–2 minutes, stirring constantly. This step 'toasts' the spices, releasing their full potential flavour (the 'bloom').
  3. Sprinkle the flour (or Masa Harina) over the spiced mixture and stir well for 1 minute. This ensures the soup base will be rich and slightly thickened.
  4. Slowly whisk in the chicken broth, scraping up any delicious bits from the bottom of the pot. Stir until the mixture is smooth and lump-free. Add the can of diced tomatoes (undrained).
  5. Add the whole chicken breasts to the soup base. Bring the liquid to a gentle boil, then reduce heat immediately to a steady simmer. Cover the pot partially and let the soup simmer for 20–25 minutes, or until the chicken is completely cooked through.
  6. Carefully remove the cooked chicken breasts and place them on a cutting board. Shred the chicken using two forks.
  7. Return the shredded chicken to the soup base. Stir in the rinsed and drained black beans and kidney/pinto beans.
  8. Simmer for another 5–10 minutes to allow the beans to heat through and the flavours to marry. Taste the soup and adjust seasoning (salt and pepper) as needed.
  9. Ladle the hot soup into bowls. Garnish immediately with a generous sprinkle of shredded cheese, a dollop of sour cream, crunchy tortilla strips, and a mandatory squeeze of fresh lime juice.