Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

• ▢ 1 tablespoon olive oil
• ▢ 1 yellow onion chopped
• ▢ 3 cloves garlic minced
• ▢ 1 jalapeño seeded and diced
• ▢ 3 cups chicken broth
• ▢ 14.5 ounces crushed tomatoes
• ▢ 15 ounces canned black beans 1 can, drained and rinsed
• ▢ 10 ounces canned diced tomatoes with chilies with juices, such as Rotel, 1 can
• ▢ 2 boneless skinless chicken breasts about 6 ounces each
• ▢ 1 cup corn kernels drained if canned
• ▢ 1 lime juiced
• ▢ ¼ cup chopped fresh cilantro
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon chili powder
• ▢ 1 avocado sliced, for garnish

For the Tortilla Strips

• ▢ 6 small corn tortillas cut into ¼-inch strips
• ▢ ¼ cup vegetable oil
• ▢ salt

For the Tortilla Strips

• Cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.

• Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.

For the Soup

• 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, 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 a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.

• Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.

• Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.

Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup.

Cooked chicken: To replace the chicken breasts with rotisserie chicken or cooked chicken, simmer the soup for a total of 25 minutes, adding 3 cups of shredded chicken during the last 5 minutes of cooking. 

Tortilla Strips: 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.

Spice: Reduce the spice by replacing jalapeno with green chiles.

Serving suggestion: Create a fun meal by serving it with a variety of toppings.

Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.

Course Chicken, Main Course, Soup

Cuisine American, Mexican