Ingredients
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 (14.5 oz) can diced tomatoes
2 cups low-sodium chicken broth
2 cups shredded cooked chicken breast
1 cup frozen corn
1 (15 oz) can black beans, rinsed and drained
1 avocado, diced
1/4 cup chopped fresh cilantro
Juice of 1 lime
6 corn tortillas, cut into strips
2 tablespoons olive oil (for frying tortillas)
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
Add spices (cumin, chili powder, paprika) and stir for 1 minute to toast.
Stir in diced tomatoes, broth, chicken, corn, and black beans. Bring to a simmer.
Reduce heat and cook for 15 minutes, allowing flavors to meld.
Fry tortilla strips in 2 tablespoons olive oil until crispy. Drain on paper towels.
To serve, ladle soup into bowls. Top with diced avocado, cilantro, lime juice, and tortilla strips. Season with salt and pepper.
Notes
Substitute chicken with turkey or use extra beans for a vegetarian version.
Stir in 1/2 cup frozen thawed corn kernels if fresh corn isn’t available.
Store leftovers in an airtight container for up to 3 days. Flavor improves overnight.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 8000mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg