Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 red bell pepper, seeded and chopped (about 1 cup / 150g)
  • 1 jalapeño pepper, seeded and minced (optional, adjust to taste)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • 6 cups chicken broth (1.4 liters)
  • 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
  • 1 pound cooked chicken breast, shredded (450g)
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Corn tortillas, cut into thin strips (about 6 tortillas)
  • Optional toppings: avocado, sour cream, shredded cheese, cilantro, green onions

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 fragrant.
  2. Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in chicken broth and diced tomatoes (undrained). Bring to a simmer. Stir in black beans and corn.
  4. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld. While simmering, shred the cooked chicken.
  5. Stir in the shredded chicken and lime juice. Season with salt and pepper to taste. Heat through.
  6. Lightly fry/toast the tortilla strips until golden brown and crispy. Alternatively, you can bake them in the oven for a healthier option.
  7. Ladle soup into bowls. Top with crispy tortilla strips and your favorite toppings.