Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, diced (approx. 1 cup) (approx. 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, diced (approx. 1 cup) (approx. 150g)
  • 1 jalapeno pepper, seeded and minced (optional, for spice)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon cumin (2.5ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • 1/4 teaspoon dried oregano (1.25ml)
  • 6 cups chicken broth (1.4 Liters) (low sodium recommended)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (10 ounce) can corn kernels, drained (283g)
  • 2 cups cooked chicken, shredded (approx. 300g)
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 tablespoon lime juice (15 ml)
  • Salt and freshly ground black pepper to taste
  • 6 corn tortillas
  • 2 tablespoons olive oil (30 ml)
  • Pinch of salt
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Avocado, diced (optional)
  • Lime wedges (optional)
  • Extra cilantro (optional)
  • Hot sauce (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Cut tortillas into thin strips. Toss with olive oil and salt. Spread on baking sheet and bake until golden brown and crispy.
  2. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using). Sauté until softened.
  3. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, until fragrant.
  4. Pour in chicken broth and diced tomatoes. Bring to a simmer.
  5. Stir in black beans, corn, and shredded chicken. Simmer for 15 minutes, allowing flavors to meld.
  6. Stir in cilantro and lime juice. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Top with tortilla strips and your favorite toppings.