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.
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.
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.
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.
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.
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
Drink:
Michelada or light Mexican beer
Lime agua fresca or hibiscus tea
Sparkling lemonade with chili-salt rim
4 servings