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Ingredients:
- 4 yellow corn tortillas
- 1/4 cup olive oil
- 1 medium to large onion, diced
- 1 to 2 jalapeño peppers, diced (depending on desired spiciness)
- 3 cloves garlic, pressed or minced
- 4 cups chicken broth
- 1 15 oz can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 28 oz can crushed tomatoes
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder (mild or hot, to taste)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon cracked black pepper
- 1 pound cooked and shredded chicken breasts
- Optional toppings: avocado, olives, sour cream, cilantro, cheese, lime wedges, green onions
Instructions:
- Heat a Dutch oven or large pot over medium heat and add olive oil. Cut tortillas into thin strips for tortilla chips.
- Fry tortilla strips in the preheated pot until crispy, then drain on paper towels and sprinkle with salt.
- In the same pot, add onion, jalapeño, and garlic. Sauté for about 4 minutes until onion softens.
- Pour in chicken broth, then add black beans, corn, crushed tomatoes, cumin, chili powder, salt, and pepper.
- Add shredded chicken breasts. Bring to a boil, then reduce heat and simmer, stirring occasionally, until flavors meld and the liquid reduces slightly.
- While the soup simmers, prepare toppings: avocado slices, olives, sour cream, cilantro, shredded cheese, lime wedges, green onions, etc.
- Taste and adjust seasoning if needed (salt, pepper, or lime juice).
- Serve the hot soup topped with tortilla chips and a selection of chosen toppings, along with lime wedges for an added zest.
Tips:
- Double the tortilla quantity if you enjoy extra tortilla chips.
- Customize toppings to your liking for added flavor variations.
- Lime wedges can be served with the soup for an additional tangy taste.
- Seasoning can be adjusted based on personal preference, so taste and adjust before serving.
