Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 jalapeño, seeded and minced (adjust to taste)
  • 1 teaspoon chili powder (5 ml)
  • 1 teaspoon ground cumin (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
  • 8 cups chicken broth (2 liters)
  • 1 (28 ounce) can fire-roasted diced tomatoes, undrained (794 grams)
  • 1 (15 ounce) can black beans, rinsed and drained (425 grams)
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained (283 grams)
  • 2 cups cooked chicken, shredded (about 1 pound / 454 grams) (rotisserie chicken works great!)
  • 1 tablespoon lime juice (15 ml)
  • Salt and black pepper to taste
  • 6 corn tortillas, cut into ¼-inch strips
  • 2 tablespoons olive oil (30 ml)
  • Salt to taste
  • Shredded cheddar cheese
  • Avocado, diced
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Toss tortilla strips with olive oil and salt. Bake or pan-fry until golden brown and crispy. Set aside.
  2. Heat olive oil in a large pot. Add onion, garlic, bell pepper, and jalapeño. Sauté until softened.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  4. Pour in chicken broth, diced tomatoes, black beans, and Ro-Tel. Bring to a simmer.
  5. Stir in shredded chicken. Simmer for 20 minutes to allow flavors to meld.
  6. Stir in lime juice. Season with salt and pepper to taste. Ladle into bowls.
  7. Top with tortilla strips, cheese, avocado, sour cream, cilantro, and lime wedges, as desired.