Ingredients:

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 6 cups low-sodium chicken broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 450g cooked chicken breast, shredded
  • 15 oz can black beans, drained and rinsed
  • 1.5 cups corn (frozen, canned, or fresh)
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 6 small corn tortillas, cut into strips
  • 2 tbsp neutral oil (avocado or vegetable)

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion, bell pepper, and jalapeño. Sauté for 5–7 minutes until softened.
  2. Stir in the garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant to bloom the spices.
  3. Stir in the tomato paste, fire-roasted tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. While soup simmers, toss tortilla strips with neutral oil and salt. Spread on a baking sheet and bake at 400°F (200°C) for 10–12 minutes until golden brown.
  5. Add the shredded chicken, black beans, and corn to the pot. Simmer for another 5–10 minutes until heated through.
  6. Turn off the heat and stir in the fresh cilantro and lime juice. Adjust seasoning with salt and pepper to taste.
  7. Ladle soup into bowls and top with crispy tortilla strips and optional garnishes like avocado or cheese.