Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional, for a gentle heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups cooked, shredded chicken (rotisserie or homemade)
- 1 cup frozen or fresh corn kernels
- 1/2 cup black beans, rinsed and drained (optional)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 6 small corn tortillas, cut into thin strips
- Vegetable oil, for frying tortillas
- Optional toppings: diced avocado, shredded cheese, sour cream, extra lime wedges
Substitution suggestions: If you prefer a milder soup, omit the jalapeño or substitute with a bell pepper. For a gluten-free option, make sure your tortillas are gluten-free corn tortillas. You can also bake the tortilla strips instead of frying for a lighter crunch.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. I always remember Mama Lou saying, “Soft onions are the base of a good soup,” and she was right—this step builds the foundation of flavor.
- Add the minced garlic and jalapeño to the pot, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic; it should smell sweet and inviting.
- Stir in the cumin, smoked paprika, and chili powder. Let the spices toast gently in the oil for about 30 seconds to release their aroma. This step fills the kitchen with a scent that always reminded me of family gatherings.
- Pour in the chicken broth and canned diced tomatoes with their juices. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low and simmer the soup uncovered for about 15 minutes. This allows the flavors to meld and deepen, a trick I learned from watching Mama Lou patiently tending to the pot.
- Add the shredded chicken, corn kernels, and black beans (if using). Continue simmering for another 10 minutes to heat everything through and let the ingredients mingle.
- Season the soup with salt, pepper, and the juice of one lime. Taste and adjust the seasoning as needed. I always add lime at the end—it brightens the soup and brings a touch of freshness that Ouma and I both adore.
- Meanwhile, prepare the tortilla strips. Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 2-3 minutes per batch. Drain on paper towels and lightly salt. For a healthier option, bake the strips at 375°F for 10 minutes, flipping halfway.
- Ladle the soup into bowls and top with crispy tortilla strips and any optional toppings like avocado, shredded cheese, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
