Ingredients:

  • 6 Corn tortillas (standard size)
  • ½ cup Neutral oil (e.g., canola, vegetable) for frying
  • Pinch Fine sea salt
  • 2 Tbsp Olive oil
  • 1 large Yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 tsp Ground cumin
  • ½ tsp Dried oregano (Mexican preferred)
  • 1 Tbsp Tomato paste
  • 28 oz can Fire-roasted diced tomatoes, undrained
  • 1-2 Tbsp Chipotle pepper in adobo sauce, minced
  • 8 cups Low-sodium chicken stock
  • 1 Tbsp Fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • 1 lb Cooked chicken, shredded (rotisserie chicken is a brilliant shortcut!)
  • 15 oz can Black beans, rinsed and drained (optional)
  • 1 cup Frozen sweetcorn
  • 1 large Ripe avocado, diced
  • 5 oz Cotija cheese or Monterey Jack, crumbled/shredded
  • ½ cup Fresh cilantro, roughly chopped
  • Lime wedges, for serving

Instructions:

  1. Cut the tortillas into thin, matchstick-sized strips (about 3 mm wide). Heat the oil in a small pan over medium-high heat until shimmering (around 175°C / 350°F). Fry the strips in batches until golden brown and crisp (about 2–3 minutes per batch). Remove immediately, place on a paper towel-lined plate, and sprinkle generously with salt while still hot. Set aside.
  2. In the large stockpot, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5–7 minutes. Stir in the minced garlic, cumin, and oregano and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly, allowing it to deepen in colour.
  3. Pour in the fire-roasted tomatoes (undrained), minced chipotle in adobo, and chicken stock. Bring the mixture up to a gentle boil, then reduce heat and simmer uncovered for 15 minutes. Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until perfectly smooth. Pour the smooth soup base back into the stockpot.
  4. Stir in the shredded chicken, black beans (if using), and frozen sweetcorn. Simmer gently for another 5–10 minutes, just until the chicken is piping hot. Stir in 1 Tbsp of fresh lime juice. Taste the soup and adjust seasoning with salt, pepper, and potentially a splash more lime juice until the flavor 'pops.'
  5. Ladle the hot soup into bowls. Top each serving liberally with the diced avocado, crumbled cheese, chopped cilantro, and a generous handful of the prepared crispy tortilla strips. Serve immediately with extra lime wedges on the side.