질문하기
Smoky broth, shredded chicken, crispy tortilla strips — this soup is the kind of high protein lunch you crave when the weather turns cold. Batch cook and freeze.
Preheat oven to 400°F. Cut corn tortillas into thin strips, toss with 1 tbsp olive oil, and bake on a sheet for 10-12 minutes until crisp, stirring halfway.
Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté 3-4 minutes until translucent; add minced garlic and diced bell pepper, cooking for another 2 minutes.
Stir in cumin, chili powder, smoked paprika, salt, and pepper. Toast spices for 1 minute over medium heat, then add fire-roasted tomatoes (with juice), drained black beans, and corn.
Pour in chicken broth and bring to a boil. Add chicken breasts, reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through (internal temp 165°F).
Remove chicken to a plate and let rest 5 minutes. While soup simmers, shred chicken with two forks, then return to pot. Stir in lime juice, simmer uncovered 5 more minutes to meld flavors.
Ladle soup into bowls and top each with baked tortilla strips. Serve hot; garnish with extra lime or fresh cilantro if desired.
