Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 jalapeño pepper, seeded and minced (adjust to your heat preference)
  • 1 teaspoon chili powder (5 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon dried oregano (1.25 ml)
  • 4 cups chicken broth (1 liter)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Ro-Tel) (283g)
  • 1 teaspoon salt, or to taste (5 ml)
  • 1/2 teaspoon black pepper, or to taste (2.5 ml)
  • 1.5 pounds boneless, skinless chicken breasts (680g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 6 corn tortillas
  • 2 tablespoons vegetable oil (30 ml)
  • Salt to taste
  • Shredded cheddar cheese
  • Diced avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Season chicken breasts. Cook in boiling water until cooked, and shred.
  2. Cut tortillas into thin strips, toss with oil and salt, and bake until crispy.
  3. Sauté onion, garlic, bell pepper, and jalapeño in the pot until softened.
  4. Add chili powder, cumin, smoked paprika, and oregano; cook for 1 minute to release their aromas.
  5. Stir in chicken broth, diced tomatoes, Ro-Tel, and black beans. Season with salt and pepper.
  6. Bring the soup to a simmer, then reduce heat and cook for 20 minutes to allow the flavors to meld.
  7. Stir in the shredded chicken.
  8. Taste and adjust seasoning as needed.
  9. Ladle the soup into bowls, top with tortilla strips, cheese, avocado, sour cream, cilantro, and a squeeze of lime.