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Ingredients
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Soup Base
Chicken & Beans
Tortilla & Garnishes
Method
Soup Base
- 1
Sauté aromatics
In a large Dutch oven or soup pot, heat 2 tbs olive oil over medium heat until shimmering. Add the diced onion and a pinch of salt and sauté, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and minced jalapeño (if using) and cook 30–60 seconds, until fragrant.
- 2
Toast spices & tomato paste
Stir in the ground cumin, chili powder, smoked paprika and dried oregano and cook 30–45 seconds to bloom the spices. Add the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly and coats the aromatics.
- 3
Add tomatoes & liquids
Pour in the canned diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits. Add the chicken broth and 1 cup water, stir to combine, and bring the mixture to a gentle simmer.
- 4
Season & simmer
Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer uncovered for 12–15 minutes to meld flavors.
- 5
Brighten with lime
Stir in 2 tbs fresh lime juice at the end of the simmer. Taste and adjust salt, pepper, or lime as desired.
Chicken & Beans
- 6
Add chicken, beans, and corn
Increase heat to medium-low and add the shredded cooked chicken, drained black beans and corn to the simmering soup. Stir gently to combine and warm through for 5–7 minutes, allowing the chicken to absorb broth flavors. If the soup is too thick, add up to 1/2 cup extra water or broth to reach your preferred consistency.
- 7
Finish seasoning
Taste the soup and adjust seasonings (salt, pepper, or more lime) as needed. Keep soup at a low simmer until ready to serve.
Tortilla & Garnishes
- 8
Prepare tortilla strips
Preheat oven to 400°F (200°C) if baking, or heat a small skillet with 2 tbs vegetable oil for frying. Stack tortillas and cut into 1/2-inch strips. For baking: toss strips with 1 tbs oil and 1/4 tsp salt, spread in a single layer on a sheet pan, and bake 8–10 minutes, turning once, until crisp and golden. For frying: working in batches, fry strips briefly until crisp, drain on paper towels, and sprinkle with 1/4 tsp salt.
- 9
Prepare garnishes
While tortillas cook, dice the avocado, shred the cheese if needed, chop the cilantro, and cut lime wedges. Portion out sour cream/crema and hot sauce for serving.
- 10
Assemble and serve
Ladle the hot soup into bowls (approximately 1 cup per serving). Top each bowl with a handful of crisp tortilla strips, a spoonful of diced avocado, a sprinkle of shredded cheese, a dollop of sour cream or crema, and chopped cilantro. Serve with a lime wedge and hot sauce on the side.