Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.
- Stir in minced garlic, ground cumin, chili powder, paprika, and oregano. Cook for an additional minute until fragrant.
- Add diced tomatoes, drained black beans, and corn kernels. Pour in chicken broth and stir. Bring to a gentle boil for about 5 minutes.
- Incorporate shredded cooked chicken. Reduce heat to low and let it simmer uncovered for 15–20 minutes, stirring occasionally.
- Add lime juice and chopped cilantro. Season with salt and pepper to taste. Stir thoroughly.
- Ladle the soup into bowls and top with crispy tortilla strips and garnishes. Serve warm.
Nutrition
Notes
Feel free to adapt the spices and toppings to suit your taste preferences.
