Yield: 6 servings
Ingredients for soup:
- Cooking spray
- 1 tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts
- 1 cup onion, finely diced
- 1 small jalapeño, minced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 14 oz. can crushed tomatoes
- 15 oz. can black beans, drained and rinsed
- 1 cup frozen corn
- 1 tbsp. chili powder
- 1½ tsp. ground cumin
- ½ tsp. smoked paprika
- ½ tsp. dried oregano
- ½ tsp. salt
- ¾ cup chopped fresh cilantro leaves
- Juice of 1 lime
- For serving diced or sliced avocado, sour cream, lime wedges, fresh cilantro leaves
Ingredients for tortilla strips:
- 8 corn tortillas, cut into strips
- Spray avocado oil
- To taste salt
Directions:
- Place a Dutch oven or large heavy pot over medium-high heat. When the pot is hot, mist the bottom generously with cooking spray and then add ½ tablespoon of oil, swirling the pot to coat.
- Season the chicken breasts with a pinch each of salt and pepper and place them in the pot; cook until lightly browned and the chicken releases from the pan, 7 to 8 minutes. Flip the chicken breasts and cook for an additional 5 to 6 minutes. Remove the chicken to a clean plate.
- Reduce the heat to medium and add remaining ½ tablespoon of oil, swirling the pot to coat. Add onion and jalapeño and cook for 5 to 6 minutes, stirring occasionally. Stir in the garlic and cook about 1 minute.
- Add the broth, crushed tomatoes, black beans, corn, chili powder, cumin, paprika, oregano and salt. Stir to combine and then increase the heat to medium-high and bring mixture to a simmer. When the soup is almost boiling, reduce the heat to medium-low or low and allow the soup to simmer for 10 minutes.
- Spray tortilla strips with avocado oil and bake at 400 F until they’re crisp. Remove from oven and salt to taste.
- Add the chicken back to the pot and simmer until the chicken is cooked all the way through and the onions are tender, an additional 8 to 10 minutes. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot and stir.
- Stir in the cilantro and lime juice and serve with tortilla strips on top.
