Ingredients:

  • 1 lb boneless skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 6 cups low-sodium chicken stock
  • 14.5 oz can fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 15 oz can black beans, rinsed and drained
  • 1.5 cups frozen corn kernels
  • 8 corn tortillas, cut into 1/2-inch strips
  • 3 tbsp neutral oil
  • 1 large avocado, cubed
  • 0.5 cup fresh cilantro, chopped
  • 4 oz Monterey Jack cheese, shredded
  • 2 fresh limes, cut into wedges

Instructions:

  1. Slice the 8 corn tortillas into 1/2 inch strips. Heat 2 tbsp of neutral oil in your large pot over medium high heat.
  2. Add tortilla strips in batches, frying for 2-3 minutes until golden and crackling. Remove to a paper towel lined plate and sprinkle with salt.
  3. In the same pot, add the diced yellow onion, minced jalapeño, and the remaining 1 tbsp of oil. Cook for 5 minutes until softened and fragrant.
  4. Stir in the 3 minced garlic cloves, 2 tbsp tomato paste, 1 tbsp chili powder, 2 tsp cumin, and 1 tsp smoked paprika. Cook for 2 minutes until the paste turns dark red.
  5. Pour in the 6 cups chicken stock and the 14.5 oz can of fire roasted tomatoes. Stir well to scrape up any browned bits from the bottom.
  6. Add the 1 lb chicken thighs directly into the liquid. Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.
  7. Remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces, then return it to the pot.
  8. Stir in the 15 oz can of rinsed black beans and 1.5 cups frozen corn. Simmer for another 5 minutes until the corn is heated through.
  9. Turn off the heat. Stir in the 0.5 cup chopped cilantro and the juice of 1 lime.
  10. Ladle the soup into bowls. Top generously with shredded Monterey Jack, cubed avocado, and a handful of your crispy tortilla strips. Serve with extra lime wedges.