This bold and comforting soup combines shredded chicken , fire-roasted tomatoes , and spices in a smoky broth, topped with crispy tortilla strips, creamy avocado, fresh lime, and cheese. It’s a vibrant meal-in-a-bowl that’s as satisfying as it is easy to personalize.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsFor the Soup
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic cloves, minced
1 jalapeño, seeded and minced (optional, for heat)
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 can fire-roasted diced tomatoes
4 cups chicken broth
2 cups cooked, shredded chicken (rotisserie works great)
1 can black beans, drained and rinsed
Salt and pepper, to taste
Juice of 1 lime
Toppings
Fried tortilla strips or crushed tortilla chips
Diced avocado
Shredded cheddar or Monterey Jack cheese
Fresh cilantro, chopped
Lime wedges
Sour cream or crema
Sliced radishes or jalapeños
Sauté Aromatics
1
In a large pot, heat olive oil over medium heat.
Add onion and cook 4–5 minutes until softened.
Stir in garlic and jalapeño , cooking for 1 minute more.
Add cumin , chili powder , and paprika , stirring until fragrant.
Build the Soup
2
Stir in fire-roasted tomatoes , chicken broth , shredded chicken , corn , and black beans .
Bring to a boil, then reduce heat to low and simmer for 20–25 minutes .
Finish with lime juice , and season with salt and pepper to taste.
Fry the Tortilla Strips
3
Cut corn tortillas into thin strips.
Heat ½ inch of oil in a skillet until shimmering.
Fry strips in batches until golden and crisp (1–2 minutes). Drain on paper towels and season with salt.
Serve
4
Ladle hot soup into bowls.
Top with tortilla strips , avocado , cheese , cilantro , and a dollop of sour cream if desired.
Garnish with lime wedges , extra jalapeños , or radishes for crunch and brightness.
Variations
5
Add chipotle in adobo for a smoky kick
Use turkey instead of chicken (great for leftovers!)
Make it vegetarian by using veggie broth and skipping the meat
Pairing Suggestions
6 Drink:
Michelada or light Mexican beer
Lime agua fresca or hibiscus tea
Sparkling lemonade with chili-salt rim
Ingredients For the Soup
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic cloves, minced
1 jalapeño, seeded and minced (optional, for heat)
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 can fire-roasted diced tomatoes
4 cups chicken broth
2 cups cooked, shredded chicken (rotisserie works great)
1 can black beans, drained and rinsed
Salt and pepper, to taste
Juice of 1 lime
Toppings
Fried tortilla strips or crushed tortilla chips
Diced avocado
Shredded cheddar or Monterey Jack cheese
Fresh cilantro, chopped
Lime wedges
Sour cream or crema
Sliced radishes or jalapeños
Directions Sauté Aromatics
1
In a large pot, heat olive oil over medium heat.
Add onion and cook 4–5 minutes until softened.
Stir in garlic and jalapeño , cooking for 1 minute more.
Add cumin , chili powder , and paprika , stirring until fragrant.
Build the Soup
2
Stir in fire-roasted tomatoes , chicken broth , shredded chicken , corn , and black beans .
Bring to a boil, then reduce heat to low and simmer for 20–25 minutes .
Finish with lime juice , and season with salt and pepper to taste.
Fry the Tortilla Strips
3
Cut corn tortillas into thin strips.
Heat ½ inch of oil in a skillet until shimmering.
Fry strips in batches until golden and crisp (1–2 minutes). Drain on paper towels and season with salt.
Serve
4
Ladle hot soup into bowls.
Top with tortilla strips , avocado , cheese , cilantro , and a dollop of sour cream if desired.
Garnish with lime wedges , extra jalapeños , or radishes for crunch and brightness.
Variations
5
Add chipotle in adobo for a smoky kick
Use turkey instead of chicken (great for leftovers!)
Make it vegetarian by using veggie broth and skipping the meat
Pairing Suggestions
6 Drink:
Michelada or light Mexican beer
Lime agua fresca or hibiscus tea
Sparkling lemonade with chili-salt rim
