Ingredients:

  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (approx. 150g)
  • 1 jalapeño, seeded and minced
  • 1.5 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 14.5 oz fire-roasted crushed tomatoes
  • 6 cups low-sodium chicken bone broth
  • 1.5 lbs rotisserie chicken, shredded
  • 15 oz black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 3 corn tortillas, cut into small ribbons
  • 4 corn tortillas, cut into thin strips for topping
  • Cooking spray
  • Sea salt to taste

Instructions:

  1. Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, and jalapeño. Sauté for 5 minutes until onions are translucent.
  2. Stir in the minced garlic, smoked paprika, cumin, and oregano. Toast for 60 seconds until fragrant to bloom the spices.
  3. Pour in the crushed tomatoes and chicken bone broth. Add the shredded tortilla ribbons. Bring to a rolling boil, then reduce to a simmer to allow tortillas to dissolve and thicken the broth. Cook for 10 minutes until the tortillas have softened and thickened the soup.
  4. Fold in the shredded rotisserie chicken, black beans, and corn. Simmer for an additional 5 minutes to combine flavors. Simmer until the chicken is heated through.
  5. While soup simmers, spray the remaining tortilla strips with cooking spray, season with salt, and bake or air fry at 375°F until golden and crispy.