Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tsp salt
  • ½ tsp black pepper
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 8 oz corn tortillas, cut into thin strips
  • 2 tbsp vegetable oil
  • ½ cup crumbled cotija or shredded Monterey Jack cheese
  • 1 medium avocado, diced

Instructions:

  1. Heat 2 tbsp of vegetable oil in a small pan over medium-high heat. Fry tortilla strips in batches until golden brown and crispy. Drain on paper towels and set aside.
  2. Set a large pot over medium heat with 1 tbsp of olive oil. Add the diced onion, minced garlic, and minced jalapeño. Sauté for 5-7 minutes until onions are translucent.
  3. Stir in the ground cumin and smoked paprika and cook for 60 seconds to toast the spices.
  4. Pour in the fire-roasted diced tomatoes and chicken broth. Gently place the raw chicken breasts into the liquid.
  5. Bring the soup to a boil, then reduce heat to low and simmer for 15-20 minutes until the chicken is cooked through.
  6. Remove the chicken to shred with two forks, then return it to the pot. Stir in the drained black beans and frozen corn kernels. Simmer for another 5 minutes.
  7. Stir in the fresh lime juice. Ladle soup into bowls and garnish with crispy tortilla strips, chopped cilantro, crumbled cheese, and diced avocado.