Ingredients
Equipment
Method
Step 1: Make the Crispy Tortilla Strips
- Heat 1/4 cup of oil in a skillet over medium-high heat. Cut the corn tortillas into thin strips. Working in batches, fry the strips in the hot oil for 1-2 minutes per side until golden brown and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then set aside.
Step 2: Sauté the Aromatics & Secret Ingredient
- In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, minced garlic, diced jalapeño, and stir in the 1-2 minced chipotle peppers in adobo. Sauté for 4-5 minutes until the onions become translucent.
Step 3: Simmer the Soup
- Pour in the chicken broth and crushed tomatoes. Add the whole chicken breasts, drained and rinsed corn, drained and rinsed black beans, chili powder, cumin, and salt. Stir well and bring the mixture to a boil. Reduce the heat to low, cover, and gently simmer for about 20 minutes.
Step 4: Shred the Chicken
- Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot. Let the soup simmer for another 5 minutes to allow the flavors to meld.
Step 5: Finish and Serve
- Turn off the heat. Stir in the fresh chopped cilantro and lime juice. Taste the soup and adjust for salt if needed. Ladle the hot soup into bowls and serve with your favorite toppings.
Nutrition
Notes
This recipe can also be made in a slow cooker or Instant Pot; see the article for specific instructions. To thicken, use a masa harina slurry or an immersion blender. Adjust spice with more jalapeño or chipotle, or balance with sour cream. Store leftover soup in an airtight container for up to 4 days in the fridge or 3 months in the freezer, keeping toppings separate. Nutrition information is estimated based on common ingredients and serving sizes and may vary.