Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced (about 1 cup)
  • 1 jalapeno pepper, seeded and minced (optional, for extra kick!)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • 1 (28-ounce) can crushed tomatoes (794 g)
  • 4 cups chicken broth (1 liter)
  • 1 (15-ounce) can black beans, rinsed and drained (425 g)
  • 1 (15-ounce) can corn, drained (425 g)
  • 1 pound cooked chicken, shredded (450 g)
  • Salt and black pepper to taste
  • 6 corn tortillas
  • 2 tablespoons vegetable oil (30 ml)
  • Pinch of salt
  • Shredded Monterey Jack cheese
  • Diced avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Heat olive oil in the soup pot over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using). Sauté until softened, about 5-7 minutes.
  2. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute, until fragrant.
  3. Add crushed tomatoes, chicken broth, black beans, and corn to the pot. Bring to a simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld.
  4. Stir in the shredded chicken and heat through. Season with salt and pepper to taste.
  5. Cut tortillas into thin strips. Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips until golden brown and crispy. Drain on paper towels and sprinkle with salt.
  6. Ladle soup into bowls. Top with tortilla strips, shredded cheese, avocado, sour cream, cilantro, and a squeeze of lime.