Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 red bell pepper, chopped (approx. 120g)
  • 1 jalapeño pepper, seeded and minced (optional – to taste) (approx. 5g)
  • 1 teaspoon (5ml) chili powder
  • 1 teaspoon (5ml) cumin
  • ½ teaspoon (2.5ml) smoked paprika
  • 4 cups (950ml) low-sodium chicken broth
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (or 1 ½ cups frozen corn)
  • 1 ½ pounds (680g) cooked chicken breast, shredded (rotisserie chicken works great!)
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • 6 corn tortillas
  • Olive oil spray
  • 1 avocado, diced
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Chop onion, bell pepper, jalapeño (if using), and mince garlic.
  2. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño and sauté until softened, about 5 minutes. Add garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more, stirring constantly.
  3. Pour in chicken broth and diced tomatoes. Bring to a simmer.
  4. Stir in black beans, corn, and shredded chicken. Simmer for 15 minutes to allow flavours to meld.
  5. Preheat oven to 375°F (190°C). Stack the tortillas and cut them into thin strips. Toss with olive oil spray and arrange in a single layer on a baking sheet. Bake for 8-10 minutes, or until crispy and golden brown.
  6. Stir in lime juice. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Top with avocado, baked tortilla strips, and fresh cilantro. Serve with lime wedges.