Ingredients
- For the Tortilla Strips:
- 1/4 cup olive oil
- 8 small corn tortillas, cut into thin strips
- For the Soup:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 tsp garlic, minced
- 28 oz crushed tomatoes (canned)
- 3 cups chicken broth (low sodium)
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1 lb boneless, skinless chicken breasts (about 2 medium-sized breasts)
- 15 oz black beans (drained and rinsed)
- 14 oz corn (drained)
- 4 oz diced green chiles (canned)
- 1/3 cup cilantro, chopped (divided)
- 1 lime (juice of)
- Salt, to taste
- 1 large avocado, diced
Instructions
- For the Tortilla Strips: Heat 1/4 cup olive oil in a heavy-bottomed pan over medium-high heat. Once the oil is hot and shimmery, carefully add the tortilla strips in small batches. Cook the strips until they are browned and crispy. Place the cooked strips on a paper towel-lined plate to drain, then set aside.
- For the Soup: In a large pot, heat 1 tbsp olive oil over medium-high heat. Add the chopped onion and sauté until tender, about 3-4 minutes. Add the garlic and cook for an additional 30 seconds, until fragrant.
- Stir in the crushed tomatoes, chicken broth, chili powder, dried oregano, and cumin. Bring the mixture to a boil, then add the uncooked chicken breasts. Cook for 15-17 minutes, until the chicken is cooked through.
- Remove the chicken from the soup and place it on a cutting board. Shred the chicken with two forks or chop it into small pieces. Return the shredded chicken to the soup base.
- Add the black beans, corn, diced green chiles, and 1/4 cup of the chopped cilantro to the soup. Bring the mixture to a simmer for 5 minutes to heat through.
- Just before serving, squeeze in the lime juice and season with additional salt if needed.
- Ladle the soup into bowls and top with the crispy tortilla strips, extra cilantro, diced avocado, and an additional lime wedge if desired. Enjoy!
Notes
- Feel free to add more heat by including extra jalapenos or a dash of hot sauce.
- This soup is also great with sour cream, shredded cheese, or a dollop of Greek yogurt on top.
- If you prefer, use rotisserie chicken for a quicker option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
