Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings
In about 40 minutes, you can enjoy this delicious soup! It has everything you love, I promise you! Feel free to tweak this recipe a little if you prefer. Enjoy!
1 ½ lb boneless skinless chicken breast pounded to ¾-inch thick
1 tsp kosher salt plus more as needed for seasoning
1 tsp paprika sweet or smoked, plus more as needed for seasoning
black pepper as needed for seasoning
2 tbsp olive oil divided
1 c chopped white onion ¼-inch dice
1 tsp minced garlic
2 tsp cumin
1 tsp coriander
1 tsp chilli powder
1 tbsp chopped chipotle chilli in adobo sauce
1 tbsp minced jalapenos
¼ c tomato paste
¾ c chopped red bell pepper ¼-inch dice
1 c corn kernels fresh, canned or frozen
1 c black beans canned, rinsed and drained
14.5 oz canned diced fire-roasted tomatoes plus juice
5 c (1.2 L) unsalted chicken stock
1 ½ tsp dried oregano
1 c sliced corn tortilla strips ¼-inch thick, 2-inch long strips
1 tbsp lime juice
¼ c cilantro leaves for garnish
Step 1: Season the chicken breasts with paprika, salt, and pepper.
Step 2: Place a large Dutch oven or large on the stove, then turn the heat to medium.
Step 3: Add in 1 tablespoon of oil and allow it to become hot.
Step 4: Add in the chicken and cook each side for 6 to 7 minutes or until brown.
Step 5: Place the cooked chicken on a plate and shred them into small pieces.
Step 6: In the same pot, add in 1 tablespoon of oil and allow it to become hot over medium heat.
Step 7: Add in the garlic and onions, then sauté for a minute or until translucent and aromatic.
Step 8: Add in the coriander, chilli powder, cumin, and paprika, then stir for 30 seconds or until well mixed.
Step 9: Add in the chopped chilis and jalapenos, then sauté for 1 minute.
Step 10: Add in the tomato paste, bell pepper, and corn, then sauté for 1 minute.
Step 11: Add in the fire-roasted tomatoes, black beans, shredded chicken, oregano, salt, 1 cup of tortilla strips, and chicken stock. Stir until well combined.
Step 12: Allow the mixture to boil.
Step 13: Reduce the heat to low and simmer for 15 minutes or until the tortillas are soft.
Step 14: Add in the cilantro leaves and lime juice. Sprinkle more salt and pepper if needed.
Step 15: Ladle into servings bowls and top it with your preferred toppings.
Step 16: Serve and enjoy!
Calories: 304kcal | Carbohydrates: 22g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 830mg | Potassium: 910mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1385IU | Vitamin C: 30.1mg | Calcium: 55mg | Iron: 3mg
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