Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 Jalapeño, seeded and minced
  • 4 cloves Garlic, minced
  • 1.5 lbs Boneless Skinless Chicken Breasts
  • 6 cups Low Sodium Chicken Stock
  • 14.5 oz Fire Roasted Diced Tomatoes
  • 15 oz Black Beans, drained and rinsed
  • 1 cup Frozen or Fresh Corn kernels
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • Salt and Cracked Black Pepper to taste
  • 8 Corn Tortillas (6 sliced into strips, 2 torn into pieces)
  • 1/3 cup Neutral Oil for frying
  • 1 Avocado, cubed
  • 1/2 cup Fresh Cilantro, chopped
  • 1 cup Shredded Monterey Jack cheese
  • 2 Limes, cut into wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeño. Sauté for about 5 minutes until the onions are translucent and the peppers are soft.
  2. Stir in the garlic, cumin, smoked paprika, and chili powder. Toast the spices for 1 minute before adding liquid wakes up the oils.
  3. Pour in the chicken stock and fire roasted tomatoes. Add the two torn corn tortillas directly into the liquid. Submerge the raw chicken breasts into the pot.
  4. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover and cook for 15 minutes until the chicken is firm and opaque.
  5. Remove the chicken breasts to a cutting board. While the chicken rests, use a whisk or a wooden spoon to stir the soup vigorously. The torn tortillas should have softened enough to mostly dissolve into the broth. Shred the chicken using two forks into bite-sized pieces.
  6. Return the shredded chicken to the pot. Stir in the black beans and corn. Simmer uncovered for another 10 minutes until the soup has thickened slightly and the flavors are melded. This is a great time to taste the broth; you might find it needs a bit more salt or a crack of black pepper.
  7. While the soup finishes simmering, heat the neutral oil in a small skillet over medium high heat. Add the tortilla strips in batches. Fry for 2 to 3 minutes until they are golden brown and making a distinct clinking sound when moved. Drain on a paper towel and sprinkle immediately with salt.
  8. Turn off the heat. Stir in the juice of one lime and half of the chopped cilantro. This late addition of acid ensures the brightness isn't cooked away by the heat.
  9. Ladle the soup into deep bowls. Top each serving with a generous handful of the fried tortilla strips, cubed avocado, Monterey Jack cheese, and the remaining cilantro.
  10. Serve with extra lime wedges on the side. The heat from the soup will melt the cheese into silky ribbons, while the avocado provides a cool, creamy contrast to the spices.