Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 green bell pepper, chopped (about 1 cup / 150g)
  • 1 jalapeno pepper, seeded and minced (optional, for heat) (1 pepper)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 4 cups chicken broth, low sodium (950 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411 g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 pound cooked chicken breast, shredded (450g)
  • 1/4 cup chopped fresh cilantro (1/4 cup / 5g)
  • Salt and black pepper to taste (to taste)
  • Juice of 1/2 lime (juice of 1/2 lime)
  • 6 corn tortillas, cut into thin strips (6 tortillas)
  • Vegetable oil, for frying (about 1/2 cup / 120 ml)
  • 1 avocado, diced (1 avocado)
  • 1/2 cup sour cream or Greek yogurt (115g)
  • Lime wedges (optional) (number to preference)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using) and sauté until softened.
  2. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute, until fragrant.
  3. Pour in chicken broth and diced tomatoes. Bring to a simmer.
  4. Add black beans and shredded chicken. Simmer for 15 minutes to allow flavors to meld.
  5. While the soup simmers, heat vegetable oil in a small saucepan over medium-high heat. Fry tortilla strips in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. Stir in cilantro and lime juice. Season with salt and pepper to taste. Ladle soup into bowls and top with fried tortilla strips, diced avocado, and a dollop of sour cream. Serve with lime wedges, if desired.