Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 1 cup, 200g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 6g)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup, 150g)
  • 1 jalapeño pepper, seeded and minced (optional) (approx. 1-2 tablespoons, adjust to taste)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • 4 cups chicken broth (950 ml) (low sodium preferred)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 2 cups cooked chicken, shredded (approx. 12 ounces, 340g)
  • 1 lime, juiced (approx. 2 tablespoons, 30 ml)
  • Salt and freshly ground black pepper, to taste
  • 6 corn tortillas, cut into thin strips
  • 2 tablespoons olive oil (30 ml) for tortillas
  • Pinch of salt for tortillas
  • Avocado, diced (optional)
  • Shredded cheddar cheese or Monterey Jack cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until slightly tender.
  2. Stir in chili powder, cumin, and smoked paprika and cook for 1 minute, until fragrant.
  3. Pour in chicken broth and crushed tomatoes. Add black beans and corn. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
  5. Stir in shredded chicken and lime juice. Heat through. Season with salt and pepper to taste.
  6. Preheat oven to 375°F (190°C). Toss tortilla strips with olive oil and salt on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy, flipping halfway through. Watch them carefully as they can burn easily! Alternatively, you can fry them in a shallow pan with oil until crispy.
  7. Ladle soup into bowls. Top with crispy tortilla strips, avocado, cheese, sour cream, cilantro, and lime wedges, as desired.