- Ingredients:
- Soup:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 poblano pepper, diced
- 1 red bell pepper, diced
- 2 tablespoons diced fresno or jalapeño pepper, optional
- 4 garlic cloves, finely minced
- 8 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (10 ounce) can mild diced tomatoes with green chilies
- ½ teaspoon dried oregano leaves
- ½ teaspoon ground chipotle pepper powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 2 – 3 chicken breasts, boneless and skinless
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon fresh lime, zested
- ½ fresh lime, juiced
- Toppings:
- crispy corn tortillas, homemade or store-bought
- 1 cup cheddar cheese,
- 1 avocado, diced
- ½ cup sour cream,
- ⅓ cup chopped fresh cilantro leaves,
- ⅓ cup sliced green onions
- 1 jalapeño
- Homemade Crispy Corn Tortillas:
- 15 soft corn tortillas
- 2 cups canola oil, for frying
- kosher salt
In a large soup pot, add 2 tablespoons of olive oil over medium-high heat. Sauté the onion, poblano, red bell pepper, and fresno or jalapeño pepper, if using. Cook for about 5 minutes until the veggies start to soften up. Add the garlic and continue to sauté all the veggies for an additional 30 seconds. Stir in the chicken broth, diced tomatoes, diced mild tomatoes with green chilies, all the spices, and the chicken. Bring to a boil, cover, and simmer for 20 minutes.
Transfer the cooked chicken to a plate and allow to cool for 15-20 minutes. Shred the cooled chicken with 2 forks.
Using an immersion blender, blend the soup until smooth. Taste and adjust the salt, as needed. Add the chicken, black beans, and corn to the soup. Simmer for 10 minutes. Divide the soup into bowls, and finish with tortilla strips, cheese, avocado, sour cream, cilantro, green onions, and jalapeño. To fry the tortillas, heat the oil in a cast iron skillet or heavy-bottomed pan. Cook the tortilla strips in 3-4 batches. Fry them for about 3 minutes, or until golden brown and crisp. Use a slotted spoon to remove the tortilla strips from the pan. Transfer to a cooling rack and sprinkle with salt. Enjoy!
