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.
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