Chicken soup gets a Mexican twist featuring spicy jalapeño and crunchy tortilla strips.
1 lb skinless boneless chicken breasts
4 cups low sodium chicken broth
4 corn tortillas
2 tbsp olive oil
1 cup diced onion
1 (15 oz) can black beans
1 (10 oz) bag frozen corn, thawed
1 (15 oz) can diced fire-roasted tomatoes
1 tbsp cumin
Cut the chicken into 2-inch chunks. In a medium pot, combine the broth and chicken. Heat to a boil on high. Reduce heat to a simmer. Cook 8–10 min., until chicken is cooked.
Meanwhile, preheat oven to 375°F. Slice the tortillas into ¼-inch strips. Lay tortillas on a parchment-lined baking sheet and toss with 1 tbsp olive oil. Cook 15 min., until golden brown and crispy, stirring halfway through.
Remove the core and the seeds from the jalapeño and finely chop. In a heavy-bottom pot, heat remaining olive oil on medium. Add the onion and jalapeño. Cook 2 min., until soft.
Transfer cooked chicken to a bowl and shred, reserving the broth. Drain and rinse the beans. To the pot with the onion, add the corn, beans, tomatoes, chicken broth, and cumin. Heat to a simmer and cook 15 min. Season with salt (in moderation) and pepper. Stir in chicken and cook 1 min., until chicken is warm.
Cut chicken into chunks. In pot, simmer chicken in broth 8 min., until cooked.
Preheat oven. Thinly slice corn tortillas. Toss with olive oil and bake 15 min., until crispy.
Core, seed, and finely chop jalapeño. In separate pot, cook jalapeño and onion 2 min., until soft.
Shred chicken and drain beans. Add beans to pot along with corn, tomatoes, broth, and cumin. Simmer 15 min.
Stir chicken into soup. Cool and refrigerate. Store tortilla strips in resealable bag at room temperature.
Add soup to a medium pot and heat to boiling on high. Reduce heat and simmer 6 min., until hot.
Garnish with tortilla strips to serve.
Garnish soups with fresh, diced avocado and a squeeze of lime for an extra kick.