Ingredients
Soup Base
- 2 teaspoons olive oil
- 1 onion, roughly chopped
- 3-4 cloves garlic, roughly chopped
- 1 jalapeno pepper, stem and seeds removed, roughly chopped
- Kosher salt and freshly cracked black pepper, to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire roasted tomatoes and green chiles
- 3 cups chicken stock
Add-ins
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings and Garnishes
- Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack – your choice)
- 2 small corn tortillas, cut into thin strips
- Vegetable oil (for frying tortilla strips)
- Quartered limes
- Cubed avocado
- Fresh cilantro
- Sliced green onions
- Sliced jalapenos (optional)
Instructions
- Sauté Aromatics: Heat a large saucepan over medium-high heat. Add the olive oil, then the chopped onion, garlic, and jalapeno. Sauté until the onion becomes translucent and the jalapeno softens. Season with salt, pepper, dried oregano, cumin, and ground chipotle pepper. Stir to combine and cook for an additional 1-2 minutes to toast the spices.
- Simmer Soup Base: Add the fire roasted tomatoes with green chiles and the chicken stock to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer gently for 30 minutes to allow flavors to meld.
- Blend Soup: Using an immersion blender, carefully blend the soup until smooth. Taste and adjust seasoning with salt and pepper if needed.
- Add Beans, Corn, and Chicken: Stir in the black beans, frozen corn, and shredded rotisserie chicken. Heat through until everything is warmed evenly.
- Prepare Tortilla Strips: In a small skillet, heat vegetable oil over medium-high heat. Once hot, add the corn tortilla strips in a single layer, frying quickly for 30-45 seconds. Flip once to ensure even crispiness on both sides. Remove with tongs and drain on a paper towel-lined plate.
- Serve: Divide the soup into 4 bowls. Top each with your choice of shredded cheese, cubed avocado, fresh cilantro, sliced green onions, and crispy tortilla strips. Add lime wedges and sliced jalapenos for extra zest if desired. Serve immediately.
Notes
- To save time, use pre-cooked rotisserie chicken from your local grocery store.
- If you prefer a chunkier soup, blend only half of the soup and stir in the unblended portion.
- Adjust the spice level by adding more or less jalapeno and chipotle pepper.
- The tortilla strips can be baked in the oven at 375°F (190°C) for about 10 minutes for a lighter alternative.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
