Servings: 5

TORTILLA STRIPS: subheading: TORTILLA STRIPS:
10 small corn tortillas, cut into 1/4-inch wide strips 10 small corn tortillas, cut into ¼-inch wide strips
2 tablespoons olive oil 2 tablespoons olive oil
1 teaspoon kosher salt, or to taste 1 teaspoon kosher salt, or to taste
 
SOUP: subheading: SOUP:
2 tablespoons olive oil 2 tablespoons olive oil
1 cup yellow onion, diced (about 1 medium onion) 1 cup yellow onion, diced (about 1 medium onion)
1 large jalapeno pepper, diced very small (the seeds are where the heat is; included/discard them based on preference) 1 large jalapeno pepper, diced very small (the seeds are where the heat is; included/discard them based on preference)
4 garlic cloves, peeled and finely minced 4 garlic cloves, peeled and finely minced
32 ounces (4 cups) low-sodium chicken broth 32 ounces (4 cups) low-sodium chicken broth
2 - 14.5-ounce cans diced tomatoes and juice, I used petite diced, no-salt-added 2 - 14.5-ounce cans diced tomatoes and juice, I used petite diced, no-salt-added
1 - 15-ounce can black beans, drained and rinsed 1 - 15-ounce can black beans, drained and rinsed
1 can corn (or a bag of frozen corn) 1 can corn (or a bag of frozen corn)
2 cups shredded cooked chicken (I use store bought rotisserie chicken) 2 cups shredded cooked chicken (I use store bought rotisserie chicken)
1 tablespoon lime juice 1 tablespoon lime juice
1 tablespoon chili powder 1 tablespoon chili powder
2 teaspoons cumin 2 teaspoons cumin
2 teaspoons salt, or to taste 2 teaspoons salt, or to taste
1 teaspoon black pepper 1 teaspoon black pepper
1 teaspoon paprika 1 teaspoon paprika
¼ teaspoon cayenne pepper - optional ¼ teaspoon cayenne pepper - optional
⅓ cup fresh cilantro - minced (I use dried cilantro) ⅓ cup fresh cilantro - minced (I use dried cilantro)
 
Optional for Serving Optional for Serving
diced avocado for serving diced avocado for serving
shredded cheese shredded cheese
sour cream sour cream

MAKE THE TORTILLA STRIPS: subheading: MAKE THE TORTILLA STRIPS:
Preheat oven to 375F and line a baking sheet with foil to save cleanup time.
Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
While strips bake, begin making the soup.
MAKE THE SOUP: subheading: MAKE THE SOUP:
To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
Add the cilantro and boil 1 minute.
Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.  Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Extra tortilla strips will keep in airtight at room temp for up to 5 days.  Extra tortilla strips will keep in airtight at room temp for up to 5 days.
From: J-Wow  From: J-Wow