Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 4 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the toppings (choose your favorites)
- Crispy tortilla strips (recipe below or store-bought)
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
- Diced avocado
- Chopped cilantro
- Sour cream
- Lime wedges
Equipment and Utensils
- Large pot or Dutch oven
Instructions
1. Cook the chicken
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes.
- Remove chicken to a plate and set aside.
2. Sauté the vegetables
- Add the onion to the pot and cook until softened, about 5 minutes.
- Add the garlic and cook for an additional 30 seconds, stirring constantly.
3. Build the soup base
- Stir in black beans, pinto beans, fire-roasted tomatoes, diced tomatoes and green chilies, chicken broth, chili powder, cumin, paprika, oregano, salt, and pepper.
- Bring mixture to a boil.
4. Simmer and thicken
- Reduce heat to low, add the cooked chicken back to the pot, and simmer for 20-25 minutes, partially covered, or until the soup has thickened slightly.
5. Make crispy tortilla strips (optional)
- Cut corn tortillas into thin strips.
- Heat a thin layer of oil in a skillet over medium heat.
- Fry tortilla strips in batches until golden brown and crispy. Drain on paper towels.
6. Adjust seasoning
- Taste the soup and adjust the seasoning as needed.
7. Serve
- Ladle the soup into bowls and top with your desired toppings like tortilla strips, cheese, avocado, cilantro, sour cream, and a squeeze of lime.
Tips
- Spice it up: Add a pinch of cayenne pepper or a chopped jalapeno for extra heat.
- Rotisserie shortcut: Use pre-cooked rotisserie chicken for a quick and easy preparation.
- Make it vegetarian: Substitute vegetable broth for chicken broth and add an extra can of beans.
- Storage: Leftover soup can be stored in the refrigerator for up to 4 days.
