Ingredients:

  • 2 tbsp avocado oil
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, de-seeded and minced
  • 1.5 lbs boneless, skinless chicken thighs
  • 6 cups low-sodium chicken bone broth
  • 1 can (14.5 oz) fire-roasted crushed tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 2 tsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 2 corn tortillas, torn into small pieces
  • 4 corn tortillas, cut into thin strips for topping
  • 1 large avocado, cubed
  • 0.5 cup fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions:

  1. Pat chicken thighs dry and season with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Sear chicken for 4–5 minutes per side until a golden-brown crust forms. Remove and set aside.
  2. In the same pot, sauté the diced onion, bell pepper, and jalapeños for 5 minutes until softened. Add the minced garlic and sauté for another 60 seconds.
  3. Add the smoked paprika, cumin, and chili powder to the vegetables. Stir for 1-2 minutes to bloom the spices in the residual oil.
  4. Pour in the chicken bone broth and crushed tomatoes, scraping the bottom of the pot to release the fond. Add the torn corn tortilla pieces; these will dissolve and thicken the broth.
  5. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove chicken, shred with two forks, and return to the soup.
  6. Stir in the black beans and corn. Simmer for an additional 5 minutes.
  7. While soup finishes, flash-fry the tortilla strips in a small skillet with a touch of oil until crisp.
  8. Serve soup hot, topped with crispy tortilla strips, avocado cubes, fresh cilantro, and a squeeze of lime.