Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 1 tablespoon, 6g)
  • 1 red bell pepper, chopped (about 1 cup, 150g)
  • 1 jalapeño, seeded and minced (optional, to taste)
  • 1 teaspoon ground cumin (5ml)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 6 cups chicken broth (1.4L)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 1 pound cooked chicken, shredded (about 2 cups, 450g)
  • 1 lime, juiced (about 2 tablespoons, 30ml)
  • Salt and pepper to taste
  • 6 corn tortillas
  • 1 tablespoon olive oil (15ml)
  • Pinch of salt
  • Avocado, diced (Optional)
  • Sour cream or Greek yogurt (Optional)
  • Fresh cilantro, chopped (Optional)
  • Shredded cheddar cheese (Optional)
  • Lime wedges (Optional)

Instructions:

  1. Preheat oven. Cut tortillas into thin strips. Toss with oil and salt. Bake until crispy and golden brown.
  2. Heat olive oil in a large pot. Sauté onion, garlic, bell pepper, and jalapeño (if using) until softened.
  3. Stir in cumin, chili powder, and smoked paprika. Cook until fragrant.
  4. Pour in chicken broth and crushed tomatoes. Bring to a simmer.
  5. Stir in black beans, corn, and shredded chicken.
  6. Simmer for at least 15 minutes to allow flavours to meld. Stir in lime juice. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Top with tortilla strips and your choice of toppings.