Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 6 cups chicken bone broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn, frozen or canned
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, de-seeded and minced
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1.5 tsp kosher salt
  • 1/4 cup fresh cilantro, chopped
  • 8 corn tortillas, cut into 1/2-inch strips
  • 2 tbsp neutral oil
  • 1 large avocado, cubed
  • 1/2 cup Cotija cheese, crumbled
  • 2 fresh limes, wedged

Instructions:

  1. Heat 2 tablespoons of oil in a 6-quart Dutch oven over medium heat. Add the diced onion and jalapeño, sautéing for 5 minutes until translucent.
  2. Stir in the minced garlic, tomato paste, cumin, smoked paprika, chili powder, oregano, and salt. Bloom the spices for 2 minutes until the mixture is deep mahogany and fragrant.
  3. Pour in the fire-roasted tomatoes and chicken bone broth. Submerge the whole chicken breasts into the liquid.
  4. Bring to a gentle simmer (small bubbles). Cover and cook for 20 minutes until the chicken reaches an internal temperature of 165°F.
  5. Remove the chicken and shred with two forks. Return the shredded chicken to the pot along with the black beans and corn. Stir in fresh cilantro.
  6. While soup simmers, crisp the corn tortilla strips in a pan with a small amount of oil and salt until golden.
  7. Ladle soup into bowls and top with crispy tortilla strips, cubed avocado, Cotija cheese, and a squeeze of fresh lime juice.