This soup is so easy to make and filled with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food!
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 large cloves garlic minced (1 Tbsp minced)
- 4 cups chicken broth
- 6 Med Tomatoes diced and crushed
- 1 Can black beans rinsed & drained
- 2lb chicken breasts boneless, skinless
- 4-6 cob halves.
- ¼ cup cilantro chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 lime juiced
- 1 avocado sliced
- 1 Poblano Pepper diced and seeded, Optional
- 1 jalapeño diced and seeded, Optional
For the Tortilla Strips
- 6 6″ corn tortillas cut into ¼” strips
- ¼ cup vegetable oil
- salt or Tony’s
Instructions
- For the tortilla strips
- Coat both sides with oil and spices.
- Cut the tortillas into ¼-inch strips.
- Bake at 350 till browning 7-10 mins. Crunchy when cooled off!
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened, about 3 to 4 minutes.
- Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
- Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to low-med for 30 minutes.
- Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and reduce to low and cook for an additional 30 minutes. Taste and season with salt and pepper.
- Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Notes
Additional vegetables can be added.
This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed.
Create a fun meal by serving it with a variety of toppings.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat it up on the stovetop over low heat, stirring occasionally until heated through.
To freeze, cool completely, then transfer it to a freezer-safe container or resealable plastic bag and freeze for up to 3 months.
If you’d prefer tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn.