Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 large jalapeño, seeded and minced
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 6 cups low-sodium chicken broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 1/2 cup red enchilada sauce
  • 3 corn tortillas, torn into small pieces
  • 1.5 lbs boneless skinless chicken breasts
  • 15 oz can black beans, drained and rinsed
  • 1 cup sweet corn, fresh or frozen
  • 6 corn tortillas, cut into 1/4 inch strips
  • 1 large avocado, cubed
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 limes, cut into wedges

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the diced onion, jalapeño, and garlic. Sauté for 5 minutes until the onions are translucent and soft.
  2. Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute to bloom the spices.
  3. Pour in the chicken broth, fire-roasted tomatoes, enchilada sauce, and the three torn tortilla pieces. Bring to a rolling boil and whisk to help the tortillas dissolve into the broth.
  4. Reduce heat to a simmer. Submerge the whole chicken breasts into the liquid, cover, and cook for 15 minutes until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken to a plate and shred with two forks. Return the shredded meat to the pot along with the black beans and sweet corn.
  6. While the soup finishes, lightly fry the remaining tortilla strips in a pan until golden and crisp. Serve the soup hot, topped with crispy strips, avocado, cilantro, cheese, and a squeeze of fresh lime.