Ingredients:

  • 1 tbsp (15 ml) Olive Oil
  • 1 medium Yellow Onion, diced (approx. 1 cup / 150g)
  • 2 cloves Garlic, minced
  • 1 Green Bell Pepper, diced (approx. 1 cup / 150g)
  • 1 Jalapeño, seeded and minced (optional, for heat)
  • 1 tsp (5 ml) Chili Powder
  • ½ tsp (2.5 ml) Cumin
  • ¼ tsp (1.25 ml) Smoked Paprika
  • 4 cups (950 ml) Chicken Broth (low sodium preferred)
  • 1 (14.5 oz / 411g) can Diced Tomatoes, undrained
  • 1 (15 oz / 425g) can Black Beans, rinsed and drained
  • 1 (15 oz / 425g) can Corn, drained (or frozen corn, thawed)
  • 1 lb (450g) Cooked Chicken Breast, shredded (rotisserie chicken is a lifesaver!)
  • Juice of 1 Lime
  • Salt and Black Pepper to taste
  • 6 Corn Tortillas, cut into thin strips
  • 1 tbsp (15 ml) Olive Oil
  • Pinch of Salt
  • Shredded Cheddar Cheese
  • Sour Cream or Greek Yogurt
  • Avocado, diced
  • Fresh Cilantro, chopped
  • Lime Wedges

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 minutes.
  2. Stir in chili powder, cumin, and smoked paprika and cook for 1 minute, until fragrant. This really brings out the flavour!
  3. Pour in chicken broth and diced tomatoes (undrained). Add black beans and corn. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld. This is where the magic happens.
  5. Stir in shredded chicken and lime juice. Heat through. Taste and adjust seasoning with salt and pepper.
  6. Toss tortilla strips with olive oil and salt. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until golden brown and crispy. Alternatively, pan-fry in a skillet until crispy. Keep a close eye - they burn easily.
  7. Ladle soup into bowls. Top with crispy tortilla strips and your favourite toppings. Time to dig in!