Ingredients

The following ingredients have 6 Servings
  • 1 ½ pounds boneless skinless chicken breast (pounded to ¾-inch thick)
  • 1 teaspoon kosher salt (plus more as needed for seasoning)
  • 1 teaspoon paprika (sweet or smoked, plus more as needed for seasoning)
  • black pepper (as needed for seasoning)
  • 2 tablespoons olive oil (divided)
  • 1 cup chopped white onion (¼-inch dice)
  • 1 tablespoon minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 tablespoon chopped chipotle chilis in adobo sauce
  • 1 tablespoon minced jalapenos
  • ¼ cup tomato paste
  • ¾ cup chopped red bell pepper (¼-inch dice)
  • 1 cup corn kernels (fresh, canned or frozen)
  • 1 cup black beans (canned, rinsed and drained)
  • 14.5 ounce canned diced fire roasted tomatoes (plus juice)
  • 5 cups unsalted chicken stock
  • 1 ½ teaspoons dried oregano
  • 1 cup sliced corn tortilla strips (¼-inch thick, 2-inch long strips)
  • 1 tablespoon lime juice
  • ¼ cup cilantro leaves (for garnish)

Instruction

  • Season the Chicken - Lightly season both sides of the flattened chicken breasts with salt, pepper, and paprika.
  • Cook the Chicken - Heat a large heavy-bottomed pot or dutch oven over medium heat. Heat 1 tablespoon olive oil, add the chicken and cook until lightly browned, about 6 to 7 minutes. Flip and cook until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
  • Cool and Shred - Transfer chicken to a clean plate or cutting board. Cover and rest for 10 minutes. Shred into smaller pieces and set aside.
  • Cook the Seasonings - In the same pot used to cook the chicken, heat 1 tablespoon of olive oil over medium heat. Saute the onions and garlic for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
  • Cook the Vegetables - Saute the chopped chipotle chilis and jalapenos for 1 minute. Add in tomato paste, stir, and cook for 1 minute. Add in bell pepper and corn, and saute for 1 minute.
  • Simmer the Soup - Stir in the black beans, fire-roasted tomatoes, chicken stock, oregano, 1 teaspoon salt, tortilla strips, and shredded chicken. Bring to a boil and then reduce to a simmer. Cook until tortillas are softened, about 15 minutes.
  • To Serve - Stir in lime juice and cilantro leaves. Season to taste with salt and pepper. Serve hot with desired toppings.