Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp avocado oil
  • 1 medium yellow onion, (chopped)
  • 2 cloves garlic, (minced)
  • 4 cups chicken broth, (or vegetable broth)
  • 1 can diced tomatoes
  • 1 can black beans, (strained & rinsed)
  • 1 cup frozen corn, (thawed)
  • 1 lime, (just the juice)
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp sea salt
  • 1 pinch ground black pepper
  • 2 cups chicken breast, (cubed & cooked (see for homemade instructions))
  • ½ cup fresh cilantro, (chopped)
  • 5 corn tortillas
  • 2 Tbsp avocado oil
  • ½ tsp sea salt
  • ¼ tsp garlic powder

Instruction

  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Place tortilla strips on a baking sheet and add avocado oil, seas salt and garlic powder. Toss to coat and spread out evenly over the baking sheet.
  • Bake in the oven for 15 minutes or until they start to brown. Remove the tray and allow tortilla strips to cool.
  • Heat a large soup pot on medium heat and add the 2 tablespoons avocado oil, onion and garlic. Cook for 3-4 minutes until onions start to soften.
  • Next add chicken broth, diced tomatoes, black beans, corn, lime, oregano, smoked paprika, cumin, chili powder, sea salt, and pepper. Allow soup to simmer for 10 minutes then add the chicken cubes and cook an additional 5 minutes until chicken is heated through.
  • Add chopped cilantro and extra salt, lime or pepper to taste.
  • Serve in bowls topped with tortilla strips and toppings of choice (avocado, more cilantro, a squeeze of lime, etc.)