Ingredients:
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, chopped (US: about 1 cup / Metric: about 150g)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 red bell pepper, seeded and chopped (US: about 1 cup / Metric: about 150g)
- 1 jalapeño, seeded and minced (optional, for heat - about 1 teaspoon)
- 1 (14.5 ounce) can diced tomatoes, undrained (US: about 1 3/4 cup / Metric: about 411g)
- 6 cups chicken broth (US: about 1.4 litres)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 (15 ounce) can black beans, rinsed and drained (US: about 1 3/4 cup / Metric: about 425g)
- 1 (15 ounce) can corn, drained (US: about 1 3/4 cup / Metric: about 425g)
- 3 cups shredded cooked chicken (rotisserie chicken works great!) (US: about 450g)
- 1 lime, juiced (about 2 tablespoons)
- Salt and black pepper to taste
- 6 corn tortillas, cut into 1/4-inch strips
- 2 tablespoons vegetable oil (30 ml)
- Pinch of salt
- 1 avocado, diced
- Sour cream or Greek yogurt
- Chopped cilantro
- Lime wedges
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
- Stir in diced tomatoes, chicken broth, cumin, chili powder, and smoked paprika. Bring to a simmer.
- Add black beans and corn to the soup. Simmer for 15 minutes to allow flavors to meld.
- Stir in the shredded chicken and lime juice. Heat through. Taste and adjust seasonings with salt and pepper.
- While the soup is simmering, heat vegetable oil in a large skillet over medium-high heat. Add tortilla strips and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
- Ladle soup into bowls. Top with crispy tortilla strips, diced avocado, a dollop of sour cream, and chopped cilantro. Serve with lime wedges. Now you have a perfect tortilla soup recipe!