Description
A rich and comforting soup with tender chicken, creamy broth, and crispy tortilla strips.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 cup tortilla strips
- 1/4 cup chopped cilantro
- 1 avocado, diced
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes per side. Remove and set aside.
- In the same pot, sauté onion, garlic, and jalapeño until softened, about 3 minutes. Stir in cumin and chili powder.
- Add chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Shred the cooked chicken and return it to the pot. Stir in heavy cream and season with salt and pepper.
- Serve hot, topped with tortilla strips, cilantro, and diced avocado.
Notes
You can customize the seasonings to taste.