Description
A hearty and flavorful Mexican-inspired soup made with shredded chicken, tomatoes, beans, corn, and spices, topped with crispy tortilla strips and fresh garnishes.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken
- Juice of 1 lime
- Salt and black pepper, to taste
- 8 small corn tortillas, cut into strips
- 1/4 cup vegetable oil (for frying tortilla strips)
- Optional toppings: avocado slices, shredded cheese, sour cream, cilantro, jalapeño slices
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, jalapeño, and bell pepper. Cook until softened, about 5 minutes.
- Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Add chicken broth, diced tomatoes, black beans, and corn. Bring to a simmer.
- Stir in shredded chicken and cook for 10–15 minutes to blend flavors.
- Add lime juice, taste, and adjust seasoning with salt and pepper.
- Meanwhile, heat vegetable oil in a skillet over medium heat. Fry tortilla strips until golden and crispy, then drain on paper towels.
- Ladle soup into bowls and top with crispy tortilla strips and desired garnishes.
Notes
- To save time, use rotisserie chicken for easy shredding.
- For a lighter version, bake tortilla strips at 375°F (190°C) until crispy instead of frying.
- Adjust spice level by adding more jalapeño or a pinch of cayenne pepper.
- This soup freezes well—store in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican