Ingredients:

  • 6 Corn Tortillas (approx. 70g), cut into thin strips
  • 30 ml (2 Tbsp) Neutral Oil (e.g., canola or grapeseed)
  • Pinch of Kosher Salt
  • 30 ml (2 Tbsp) Extra Virgin Olive Oil
  • 1 Large White Onion, finely chopped
  • 2 Cloves Garlic, minced
  • 1 Medium Jalapeño, seeds removed and minced (optional)
  • 10 ml (2 tsp) Chili Powder (preferably Ancho or New Mexico)
  • 5 ml (1 tsp) Ground Cumin
  • 2.5 ml (½ tsp) Dried Oregano
  • 15 ml (1 Tbsp) Tomato Paste
  • 1 Litre (4 cups) Chicken Stock (low sodium)
  • 425g (15 oz) Can Diced Tomatoes, undrained
  • 425g (15 oz) Can Black Beans, rinsed and drained
  • 225g (8 oz) Cream Cheese (full-fat block), cut into 1-inch cubes
  • 450g (1 lb) Cooked Chicken (Rotisserie or pre-cooked), shredded
  • 60 ml (4 Tbsp) Fresh Lime Juice
  • 5g (¼ cup) Fresh Coriander/Cilantro, chopped
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • Shredded Monterey Jack or Cheddar Cheese (for serving)
  • Diced Avocado (for serving)

Instructions:

  1. Fry the Strips: Heat the neutral oil in a small pan over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp (2–3 minutes per batch). Drain on paper towels and immediately season with a pinch of salt. Set aside. Ensure the chicken is shredded and ready to go.
  2. Sauté Aromatics: Heat olive oil in the Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5–7 minutes. Stir in the minced garlic and jalapeño (if using). Cook for 1 minute until fragrant.
  3. Bloom the Spices: Add the chili powder, cumin, and oregano. Stir constantly for 30 seconds to toast the spices. Stir in the tomato paste and cook for 1 minute, scraping the bottom of the pot.
  4. Simmer and Blend: Pour in the chicken stock and canned diced tomatoes (including the liquid). Stir in the rinsed black beans. Bring the mixture to a low, steady simmer. Reduce the heat and simmer, uncovered, for 15 minutes. Use an immersion blender to briefly blend about one-third of the soup mixture to create thickness.
  5. Cream and Finish: Return the soup to low heat. Add the cubed cream cheese. Stir frequently until the cream cheese has fully melted and the soup is smooth and velvety (about 3–5 minutes). Do not allow the soup to boil vigorously. Stir in the shredded chicken and cook for 2–3 minutes until heated through.
  6. Serve: Stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust the seasoning with salt and pepper. Ladle the piping hot soup into bowls and garnish generously with the crispy tortilla strips, shredded cheese, and diced avocado.