Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 6 cups chicken broth (1.4 liters), low sodium preferred
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (canned, frozen, or fresh all work!)
  • 1 pound boneless, skinless chicken breasts (450g)
  • 1 lime, juiced
  • Salt and black pepper to taste
  • 6 corn tortillas
  • 2 tablespoons olive oil (30 ml) for tortillas
  • Pinch of salt for tortillas
  • Avocado, diced (optional topping)
  • Shredded cheddar cheese or Monterey Jack cheese (optional topping)
  • Sour cream or Greek yogurt (optional topping)
  • Fresh cilantro, chopped (optional topping)
  • Lime wedges (optional topping)
  • Hot sauce (optional topping)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using). Sauté until softened, about 5-7 minutes.
  2. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute more, until fragrant.
  3. Add crushed tomatoes, chicken broth, black beans, and corn to the pot. Bring to a simmer.
  4. Gently place chicken breasts into the simmering soup. Reduce heat to low, cover, and simmer until chicken is cooked through, about 20-25 minutes, or until internal temperature reaches 165°F (74°C).
  5. Remove chicken from the pot and shred with two forks. Return shredded chicken to the soup.
  6. Preheat oven to 375°F (190°C). Slice corn tortillas into thin strips. Toss with olive oil and salt. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
  7. Stir in lime juice and season with salt and pepper to taste.
  8. Ladle soup into bowls. Top with tortilla strips, avocado, cheese, sour cream, cilantro, and a squeeze of lime. A dash of hot sauce is always welcome!