Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 2 cloves garlic, minced (about 2 tsp)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 jalapeño, seeded and minced (optional) (about 1 tbsp)
  • 1 tsp chili powder (5 ml)
  • 1 tsp cumin (5 ml)
  • 1/2 tsp smoked paprika (2.5 ml)
  • 1/4 tsp cayenne pepper (optional) (1.25 ml)
  • 6 cups chicken broth, low sodium (1.4 L)
  • 1 (28 oz) can crushed tomatoes (794 g)
  • 1 (15 oz) can black beans, rinsed and drained (425 g)
  • 1 (15 oz) can corn, drained (425 g)
  • 1 1/2 lbs cooked chicken, shredded (about 3 cups) (680 g)
  • 1/4 cup chopped fresh cilantro (optional) (60 ml)
  • Salt and freshly ground black pepper, to taste
  • 6 corn tortillas, cut into thin strips
  • 2 tbsp olive oil (30 ml)
  • Pinch of salt
  • 2 avocados, diced
  • 1/2 cup sour cream or Greek yogurt (120 ml)
  • Lime wedges
  • Shredded cheddar cheese (optional)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in chicken broth and crushed tomatoes. Bring to a simmer, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
  4. Stir in black beans, corn, and shredded chicken. Heat through, about 5 minutes. Season with salt and pepper to taste.
  5. Preheat oven to 375°F (190°C). Toss tortilla strips with olive oil and salt. Spread in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy.
  6. Ladle soup into bowls. Top with tortilla strips, avocado, sour cream, lime wedges, and shredded cheddar cheese (if using). Garnish with fresh cilantro (if using).