Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 teaspoons, 6g)
  • 1 red bell pepper, chopped (about 1 cup, 150g)
  • 1 jalapeno pepper, seeded and minced (optional, adjust to taste) (About 1 tablespoon, 5g)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 6 cups chicken broth (1.4 L)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 2 cups cooked chicken, shredded (about 300g)
  • 1/4 cup chopped fresh cilantro, plus more for garnish (6g)
  • Salt and black pepper to taste
  • Juice of 1/2 lime, plus lime wedges for serving
  • 6 corn tortillas
  • 2 tablespoons olive oil (30 ml) (for tortilla strips)
  • Pinch of salt (for tortilla strips)
  • Avocado, diced (optional garnish)
  • Sour cream or Greek yogurt (optional garnish)
  • Shredded cheddar cheese or Monterey Jack cheese (optional garnish)
  • Green onions, chopped (optional garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, bell pepper, and jalapeno (if using) and cook until fragrant.
  2. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in chicken broth and add diced tomatoes, black beans, and corn. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavours to meld.
  5. Stir in shredded chicken and cilantro. Heat through.
  6. While the soup simmers, preheat oven to 375°F (190°C). Cut tortillas into thin strips. Toss with olive oil and salt on a baking sheet. Bake until crispy and golden brown.
  7. Stir in lime juice. Season with salt and pepper to taste.
  8. Ladle soup into bowls. Top with tortilla strips and your favourite garnishes. Enjoy this delicious chicken tortilla soup!