Directions
- Make the Soup
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
Sauté the onion and jalapeño for about 5 minutes, until softened.
Add the garlic and cook for 1–2 minutes until fragrant.
Stir in the chili powder, cumin, paprika, cayenne, salt, and black pepper. Cook for 30 seconds.
Add the chicken broth, diced tomatoes, black beans, chicken, corn, lime zest, and lime juice.
Bring the soup to a boil, then cook for 5–7 minutes. Add water if you prefer a thinner soup.
Stir in the chopped cilantro and simmer for 1 minute.
Taste and adjust the seasoning with additional salt, pepper, or lime juice.
- Make the Tortilla Strips
Preheat the oven to 375°F (190°C).
Line a rimmed baking sheet with non-stick foil or parchment paper.
Toss the tortilla strips with olive oil and salt until evenly coated.
Spread them in a single layer and bake for 10–15 minutes, or until crisp and lightly golden.
For extra crispiness, turn off the oven and leave the strips inside for a few additional minutes.
- To Serve
Ladle the hot soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream.
