Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
- Add a diced onion to the pot and sauté for about 5 minutes until translucent.
- Next, stir in 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of paprika, and 1 teaspoon of oregano, cooking for about 1 minute.
- Incorporate a can of diced tomatoes, a can of black beans, a cup of corn, and 4 cups of chicken broth. Bring to a gentle boil.
- Introduce 2 cups of shredded cooked chicken, reduce heat to low, and simmer uncovered for 15-20 minutes.
- Stir in the juice of 1 lime and ¼ cup of chopped cilantro, adjusting seasoning as needed.
- Ladle the soup into bowls, and serve hot, topped with crispy tortilla strips and desired toppings.
Nutrition
Notes
Feel free to customize with different proteins or vegetables and adjust spice levels according to preference.
