Ingredients:

  • 2 tbsp avocado oil
  • 1 large yellow onion, finely diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 corn tortillas, torn into small pieces
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 6 cups chicken bone broth
  • 14.5 oz fire-roasted diced tomatoes
  • 4 oz diced green chilies
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup sweet corn
  • 15 oz black beans, rinsed and drained
  • 4 corn tortillas, cut into thin strips
  • 1 tbsp olive oil
  • 0.5 tsp salt

Instructions:

  1. Heat avocado oil in a large Dutch oven over medium heat. Add the onion and bell pepper, sautéing until translucent (approx. 5 minutes).
  2. Stir in the garlic, tomato paste, and the two torn corn tortillas. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and the tortillas begin to soften and break down.
  3. Add the chili powder, cumin, and oregano. Toast the spices for 60 seconds until fragrant.
  4. Pour in the chicken bone broth, fire-roasted tomatoes, and green chilies. Bring the mixture to a gentle simmer.
  5. Add the chicken thighs to the broth. Simmer gently for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove chicken, shred with two forks, and return to the pot.
  6. Stir in the sweet corn and black beans. Heat through for 5 minutes.
  7. While soup simmers, heat 1 tbsp of olive oil in your small skillet. Add the 4 corn tortillas that you've cut into thin strips. Season with 0.5 tsp salt. Fry for 3 to 5 minutes, turning often, until they are golden brown and make a dry click sound against the pan. Drain them on a paper towel.
  8. Serve the soup hot, topped with the crispy tortilla strips and optional garnishes like avocado, cilantro, and lime.