Season the Chicken with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, salt, and pepper. Cook in a skillet over medium-high heat until cooked through, about 6-8 minutes. Shred and set aside.
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the Yellow onion and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
Add the Diced tomatoes, Black beans, Corn, Chicken broth, 1 tsp chili powder, 1/2 tsp cumin, Smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in the shredded Chicken and Heavy cream. Heat through.
While the soup simmers, prepare the tortilla strips by baking or frying until crispy.
Serve the soup hot, garnished with tortilla strips, Avocado, Cilantro, Sour cream, and Lime wedges.
Ingredients
6
1.5 lbs680 gBoneless skinless chicken breasts
1 tbsp15 mLOlive oil
1 tsp5 mLChili powder
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLGarlic powder
SaltTo taste
PepperTo taste
1 tbsp15 mLOlive oil
11 mediumYellow onion-diced
22 clovesGarlic-minced
11 can (14.5 oz)Diced tomatoes-undrained
11 can (15 oz)Black beans-rinsed and drained
11 can (15 oz)Corn-drained
4 cups950 mLChicken broth
1 tsp5 mLChili powder
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLSmoked paprika
SaltTo taste
PepperTo taste
1/2 cup120 mLHeavy cream
66 piecesCorn tortillas-cut into strips
To tasteTo tasteAvocado-diced
To tasteTo tasteCilantro-chopped
To tasteTo tasteSour cream
To tasteTo tasteLime wedges
Equipment
Large pot or Dutch oven
Skillet
Cutting board
Knife
Instructions
Season the Chicken with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, salt, and pepper. Cook in a skillet over medium-high heat until cooked through, about 6-8 minutes. Shred and set aside.
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the Yellow onion and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
Add the Diced tomatoes, Black beans, Corn, Chicken broth, 1 tsp chili powder, 1/2 tsp cumin, Smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in the shredded Chicken and Heavy cream. Heat through.
While the soup simmers, prepare the tortilla strips by baking or frying until crispy.
Serve the soup hot, garnished with tortilla strips, Avocado, Cilantro, Sour cream, and Lime wedges.
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