Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 2 chicken breasts, boneless and skinless, cut into 1-inch strips
  • 1 medium onion, finely chopped
  • 1/2 tablespoon garlic, minced
  • 1 jalapeño pepper, finely diced
  • 1 carrot, thinly sliced
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper (optional)
  • 1 (14 oz.) can crushed tomatoes
  • 4 cups chicken broth
  • 1 (14 oz.) can black beans, drained
  • 1 cup frozen corn
  • 1 cup tortilla chips, broken into small pieces (or tortilla strips)
  • 1/4 cup fresh cilantro, finely chopped
  • 1 lime, thinly sliced
  • 2-3 tablespoons sour cream
  • 1 avocado, thinly sliced
  • 1/4 cup cheddar cheese, shredded

Instruction

  • In a medium stockpot (or 4 qt. Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot.
  • Add chicken and sauté until cooked through, about 5-7 minutes. Break the chicken into smaller pieces using a wooden spatula.
  • Add onions, garlic, jalapeño and carrot. Stir well to combine and cook for 2 minutes until fragrant. Stir in salt, paprika, cumin, and crushed red pepper (if using).
  • Add canned tomatoes, chicken broth, black beans and corn. Stir occasionally and bring the soup to a boil, about 5 minutes.
  • Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
  • Serve immediately in a soup bowl and top with tortilla strips, cilantro, lime, sour cream, avocado, and cheddar cheese, or any combination of these toppings that you like.