Ingredients
- ▢1 teaspoon kosher salt, plus more as needed for seasoning
- ▢1 teaspoon paprika , sweet or smoked, plus more as needed for seasoning
- ▢black pepper, as needed for seasoning
- ▢2 tablespoons olive oil , divided
- ▢1 cup chopped white onion, ¼-inch dice
- ▢1 tablespoon minced garlic
- ▢2 teaspoons cumin
- ▢1 teaspoon coriander
- ▢1 teaspoon chili powder
- ▢1 tablespoon chopped chipotle chilis in adobo sauce
- ▢1 tablespoon minced jalapenos
- ▢¼ cup tomato paste
- ▢¾ cup chopped red bell pepper, ¼-inch dice
- ▢1 cup corn kernels, fresh, canned or frozen
- ▢1 cup black beans, canned, rinsed and drained
- ▢14.5 ounce canned diced fire roasted tomatoes, plus juice
- ▢5 cups unsalted chicken stock
- ▢1 ½ teaspoons dried oregano
- ▢1 cup sliced corn tortilla strips, ¼-inch thick, 2-inch long strips
- ▢1 tablespoon lime juice
- ▢¼ cup cilantro leaves, for garnish.
Instructions
- Lightly season chicken breasts on both sides with salt, pepper, and paprika.
- Heat large saute pan or dutch oven over medium heat.
- Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
- Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
- Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve.
- In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
- Once the oil is hot, add in the onions and garlic, saute for 1 minute.
- Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
- Add chopped chipotle chilis and jalapenos, saute for 1 minute.
- Add in tomato paste and saute for 1 minute.
- Add in bell pepper and corn, saute for 1 minute.
- Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.
- Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes.
- Stir in lime juice and cilantro leaves, taste, and adjust seasoning with salt and pepper.
- Serve the soup with desired toppings.
Notes
- Topping Suggestions: Chips or homemade fried tortilla strips, sour cream, sliced jalapenos, lime wedges, green onions, avocado, radish.
- Make it Spicy: Add 2 tablespoons chopped chipotle peppers in adobo sauce, more if you like it really hot!
- Make it Faster: Precooked shredded meat like roasted, grilled, or baked chicken can be used to cut down on preparation time. Use 3 cups of shredded chicken.
- Homemade Crunchy Tortilla Strips: Cut corn tortilla strips into 1/4-inch thick, 2-inch long pieces. Heat 1/2-cup vegetable oil in a small saute pan (about 6-inch diameter). Heat oil to 350-375°F, fry tortillas in batches until crispy, about 60 to 90 seconds. Transfer strips to a paper towel-lined plate. Drain excess oil and salt strips.
