Ingredients
Scale
- 6 small (6-inch) corn tortillas, cut into thin strips
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 jalapeño, seeded and finely diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper, optional
- 1 can (28 ounces) fire-roasted diced tomatoes with juices
- 1 can (15 ounces) low-sodium black beans, drained and rinsed
- 1 can (15 ounces) low-sodium pinto beans, drained and rinsed
- 1 1/2 cups frozen or drained canned corn
- 6 cups reduced-sodium chicken broth labeled gluten-free when needed
- 1 3/4 pounds (794 g) boneless skinless chicken breasts
- 3 tablespoons fresh lime juice, plus more to taste
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon fine salt, plus more only if needed
- Optional toppings: diced avocado, plain Greek yogurt, shredded cheddar, sliced jalapeño, extra cilantro, and lime wedges
Instructions
- Stack the corn tortillas and cut them into thin strips. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Crisp the tortilla strips in two batches for 2 to 3 minutes per batch, turning often, until lightly golden. Transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the same pot. Add the onion, red bell pepper, and jalapeño. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the peppers begin to soften.
- Add the garlic and cook for 30 seconds. Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, and optional cayenne. Cook for another 30 seconds while stirring constantly.
- Add the fire-roasted tomatoes, black beans, pinto beans, corn, and chicken broth. Stir well, then nestle the chicken breasts into the liquid.
- Bring to a gentle boil, reduce the heat, partially cover, and simmer for 18 to 24 minutes, or until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
- Transfer the chicken to a clean cutting board. Rest for 3 to 5 minutes, shred with two forks, then return the chicken to the soup. Simmer uncovered for 3 to 5 minutes.
- Remove the pot from the heat. Stir in the lime juice and cilantro. Taste, then add the salt only if needed. Add more lime juice to taste.
- Divide into 6 bowls. Top each serving with crisp tortilla strips and any optional toppings just before eating.
Notes
- Nutrition is estimated for one-sixth of the base soup plus the tortilla strips and does not include optional avocado, Greek yogurt, cheddar, or other toppings.
- The estimate assumes boneless skinless chicken breast, low-sodium black beans and pinto beans, reduced-sodium chicken broth, and six 6-inch corn tortillas.
- For a gluten-free result, verify the labels on corn tortillas, broth, spices, and canned products when gluten cross-contact matters.
- Cook chicken to a safe minimum internal temperature of 165°F as measured with a food thermometer.
- Store tortilla strips separately from the soup so they stay crisp.
- Refrigerate cooked soup promptly and use within 3 to 4 days, or freeze for 2 to 3 months for best quality. Reheat leftovers to 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free