Chicken Tortilla Soup

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 1 (28-ounce) can crushed tomatoes
• 6 cups chicken broth
• 1.25 pounds boneless, skinless chicken thighs
• 1 (15-ounce) can black beans, drained and rinsed
• 1.5 cups corn kernels, fresh or frozen
• 1 teaspoon salt, plus more to taste
• 6 corn tortillas, cut into thin strips
• 1 avocado, sliced, for serving
• 1 lime, cut into wedges, for serving

Instructions

1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally, until softened.
2. Add the garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly, until very fragrant -- this toasting step wakes up the spices' flavor.
3. Stir in the crushed tomatoes and chicken broth, then add the whole chicken thighs. Raise the heat to high and bring to a boil.
4. Once boiling, reduce the heat to low so the soup simmers gently. Cover and cook for 20 to 25 minutes, until a food thermometer inserted into the thickest thigh reads 165 F and the meat is no longer pink inside when cut.
5. Use tongs to transfer the cooked chicken to a cutting board. Let it rest for 5 minutes, then shred it into bite-size pieces using two forks.
6. While the chicken rests, stir the black beans and corn into the pot and bring back to a simmer for 5 minutes so they heat through.
7. Return the shredded chicken to the pot, stir to combine, and season with the salt, tasting and adding more in small pinches as needed.
8. While the soup finishes, heat the remaining 1 tablespoon of oil in a separate skillet over medium-high heat. Add the tortilla strips in a single layer and fry for 2 to 3 minutes, turning occasionally, until crisp and lightly golden. Transfer to a paper-towel-lined plate to drain.
9. Simmer the finished soup uncovered for another 5 minutes to let the flavors settle and slightly thicken.
10. Ladle the soup into bowls and top generously with the crispy tortilla strips, sliced avocado, and a squeeze of fresh lime juice just before eating.

Nutrition

Calories	350
Protein	26.0 g
Fat	14.0 g
Carbs	32.0 g
Fiber	8.0 g
Sodium	810 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.