Packed with tender chicken, bold spices, crispy tortilla strips, and all the fixings—ready in 30 minutes!
🍲 Ingredients *(Serves 4-6)*
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1 tbsp olive oil
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1 lb (450g) boneless chicken breasts or thighs, diced
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1 onion, diced
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3 garlic cloves, minced
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1 bell pepper, diced (any color)
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1 jalapeño, seeded & minced (optional for heat)
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1 tsp cumin
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1 tsp chili powder
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½ tsp smoked paprika
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1 (15oz) can black beans, drained/rinsed
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1 (15oz) can corn, drained (or 1 cup frozen)
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1 (15oz) can fire-roasted diced tomatoes
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4 cups chicken broth
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1 lime, juiced
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Salt & pepper to taste
For Toppings:
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Tortilla strips (store-bought or homemade)
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Avocado, diced
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Shredded cheese (cheddar or Monterey Jack)
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Fresh cilantro
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Sour cream or Greek yogurt
⏳ Instructions
1️⃣ Sauté & season:
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Heat oil in a large pot over medium-high. Cook chicken until no longer pink (~5 mins). Remove and set aside.
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In the same pot, sauté onion, garlic, bell pepper, and jalapeño until soft (~3 mins).
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Add cumin, chili powder, and smoked paprika; stir for 30 seconds until fragrant.
2️⃣ Simmer the soup:
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Pour in broth, tomatoes, beans, corn, and cooked chicken. Bring to a boil.
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Reduce heat and simmer 10-15 mins to blend flavors. Stir in lime juice.
3️⃣ Serve & load up:
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Ladle into bowls and top with tortilla strips, avocado, cheese, cilantro, and a dollop of sour cream.
💡 Pro Tips
✔ Shortcut: Use rotisserie chicken (skip cooking chicken in step 1; add shredded meat with broth).
✔ Extra creamy? Stir in ½ cup heavy cream at the end.
✔ Instant Pot option: Sauté veggies, then pressure cook 5 mins with broth/chicken.
🌮 Pair With:
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Cheesy quesadillas or warm cornbread.
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Extra lime wedges for a bright kick.
“Bold, comforting, and faster than takeout!”