Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!
10small corn tortillascut into 1/4-inch wide strips
2tablespoonsolive oil
1teaspoonkosher saltor to taste
Soup
2tablespoonsolive oil
1cupsweet Vidalia or yellow onionpeeled and diced small (about 1 medium onion)
1large jalapeno pepperabout 4 to 5 inches long, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
4garlic clovespeeled and finely minced
32ounces4 cups low-sodium chicken broth
two 14.5-ounce cans diced tomatoes and juiceI used petite diced, no-salt-added
one 15-ounce can black beansdrained and rinsed
2cupsshredded cooked chickenuse storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
1 ½cupscornI used frozen straight from the freezer, fresh may be substituted
1tablespoonlime juice
1tablespoonchili powder
2teaspoonscumin
2teaspoonssaltor to taste
1teaspoonblack pepper
1teaspoonsmoked paprikaregular paprika may be substituted
¼teaspooncayenne pepperoptional and to taste
⅓cupfresh cilantro leavesfinely minced
diced avocado for servingoptional for serving
shredded cheeseoptional for serving
sour creamoptional for serving
Instructions
Make the Tortilla Strips:
Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
While strips bake, begin making the soup.
Make the Soup:
To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
Add the cilantro and boil 1 minute.
Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.
Video
Notes
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.