Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium jalapeño, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can diced tomatoes (14 oz or 400 g)
  • 4 cups chicken or vegetable broth
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup cooked shredded chicken (optional)
  • 4 small corn tortillas, cut into strips
  • 1 avocado, diced
  • 1/2 cup crumbled queso fresco or feta cheese
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions:

  1. Heat oil in a frying pan over medium heat. Fry tortilla strips until golden and crispy. Remove and drain on paper towels.
  2. In the same pot, heat vegetable oil. Add diced onion and sauté until translucent (5 minutes). Stir in minced garlic and chopped jalapeño, cooking for an additional 2 minutes.
  3. Mix in ground cumin and smoked paprika, stirring for about 1 minute to release aromas.
  4. Pour in diced tomatoes, chicken or vegetable broth, salt, and pepper, bringing the mixture to a gentle boil.
  5. Reduce heat and let the soup simmer for 20 minutes. Stir in corn and shredded chicken, if using, cooking until heated through.
  6. Ladle soup into bowls, top with crispy tortilla strips, diced avocado, queso fresco, and cilantro. Serve with a lime wedge on the side.