Ingredients

Tortilla Strips

• 10 small corn tortillas, cut into ¼-inch strips
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (or to taste)

Soup

• 2 tablespoons olive oil
• 1 cup diced sweet Vidalia or yellow onion (about 1 medium onion)
• 1 large jalapeño pepper (4–5 inches long), finely diced — include seeds for heat, or remove for milder flavor
• 4 garlic cloves, minced
• 4 cups (32 ounces) low-sodium chicken broth
• Two 14.5-ounce cans diced tomatoes (petite, no-salt-added preferred)
• One 15-ounce can black beans, drained and rinsed
• 2 cups shredded cooked chicken (rotisserie works great, or use leftovers)
• 1½ cups corn (frozen, canned, or fresh)
• 1 tablespoon lime juice (plus more to taste)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• ¼ teaspoon cayenne pepper (optional, to taste)
• ⅓ cup fresh cilantro, finely minced

Instructions

1. Make the Tortilla Strips

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil or a silicone mat for easy cleanup.
2. Scatter tortilla strips evenly, drizzle with olive oil, and sprinkle with salt. Toss gently to coat.
3. Bake for 15–18 minutes, until golden and crisp. Set aside to cool.
4. While the strips bake, start preparing the soup.

2. Make the Soup

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
2. Add diced onion and jalapeño; sauté for about 5 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and cook for 1–2 minutes more.
4. Add chicken broth, tomatoes (with juice), black beans, chicken, corn, lime juice, and all seasonings.
5. Bring to a gentle boil and cook for 5–7 minutes.
   • If the soup looks too thick, add 1–2 cups water and adjust seasoning at the end.
6. Stir in cilantro and boil for 1 more minute.
7. Taste and adjust seasoning — add more salt, pepper, chili powder, or lime juice as desired.
8. Ladle soup into bowls and top with crispy tortilla strips. Add avocado, cheese, and/or sour cream if desired. Serve hot.

Storage

• Soup: Store in an airtight container in the refrigerator for 5–7 days or freeze for up to 3–4 months.
• Tortilla Strips: Keep in an airtight container at room temperature for up to 5 days.
• Reheat soup in the microwave for 30–60 seconds or on the stovetop until warm.

Nutrition