Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 1 tablespoon) (6g)
  • 1 red bell pepper, chopped (approx. 1 cup) (150g)
  • 1 jalapeno pepper, seeded and minced (optional) (5g)
  • 1 teaspoon (5 ml) chili powder
  • 1 teaspoon (5 ml) cumin
  • ½ teaspoon (2.5 ml) smoked paprika
  • ¼ teaspoon (1.25 ml) cayenne pepper (optional)
  • 4 cups (950 ml) chicken broth (low sodium recommended)
  • 1 (28 ounce) can (794g) crushed tomatoes
  • 1 (15 ounce) can (425g) black beans, rinsed and drained
  • 1 (15 ounce) can (425g) corn, drained (frozen corn, about 1 cup (150g), also works)
  • 1 pound (450g) cooked chicken, shredded (rotisserie chicken is your best friend here!)
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • 6 corn tortillas
  • 2 tablespoons (30 ml) olive oil
  • Pinch of salt
  • Shredded cheddar cheese (Optional)
  • Diced avocado (Optional)
  • Sour cream or Greek yogurt (Optional)
  • Chopped cilantro (Optional)
  • Lime wedges (Optional)

Instructions:

  1. Heat olive oil in a large pot. Add onion, garlic, bell pepper, and jalapeno (if using) and sauté until softened.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute, until fragrant.
  3. Pour in chicken broth and crushed tomatoes. Bring to a simmer.
  4. Stir in black beans, corn, and shredded chicken.
  5. Reduce heat and simmer for 15 minutes to allow flavors to meld. Stir in lime juice and season with salt and pepper to taste.
  6. Preheat oven to 375°F (190°C). Cut tortillas into thin strips. Toss with olive oil and salt.
  7. Spread tortilla strips on a baking sheet in a single layer. Bake for 8-10 minutes, or until golden brown and crispy. Keep a close eye on them, they burn easily.
  8. Ladle soup into bowls. Top with tortilla strips and your favourite toppings. Enjoy this delicious chicken tortilla soup recipe!