- Soup
- Main
- Chicken
- Mexican
- Stovetop
Ingredients
For the soup
- 2 tbsp
vegetable oil
- 1
yellow onion, chopped
- 4 cloves
garlic, minced
- 1 tsp
ground cumin
- 1 tsp
dried oregano
- 2
canned chipotle chiles in adobo, finely chopped, plus 1 tbsp of the adobo sauce
- 1 can
fire-roasted diced tomatoes (14.5 oz)
- 8 cups
low-sodium chicken broth
- 1 1/2 lb
boneless skinless chicken thighs
- 1 can
black beans (15 oz), drained and rinsed
- 1 cup
corn kernels, fresh or frozen
salt, to taste
- 1 tbsp
lime juice, freshly squeezed
For the tortilla strips and toppings
- 6
corn tortillas, cut into 1/4-inch strips
- 1/2 cup
vegetable oil, for frying
- 2
avocados, diced
- 2
limes, cut into wedges
- 1/2 cup
fresh cilantro leaves, roughly chopped
- 1/2 cup
queso fresco or cotija, crumbled (optional)
- 1/2 cup
sour cream (optional)
Contains milk (sour cream).
Not checked: queso fresco or cotija.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the onion and a pinch of salt and cook, stirring now and then, until soft and translucent, about 6 minutes.
6 min
- 2 tbsp vegetable oil
- 1 yellow onion
- Step 2
Add the garlic, cumin, oregano, and the chopped chipotles with their adobo sauce. Stir for 1 minute, until fragrant.
1 min
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 canned chipotle chiles in adobo
- Step 3
Pour in the tomatoes with their juice and cook, stirring, for 3 minutes so they darken slightly. Add the chicken broth and bring to a gentle simmer.
8 min
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 8 cups low-sodium chicken broth
- Step 4
Slide in the chicken thighs, lower the heat so the broth barely bubbles, and poach uncovered until the chicken is cooked through and tender, 18 to 20 minutes. Lift the chicken onto a plate.
20 min, hands-off
- 1 1/2 lb boneless skinless chicken thighs
- Step 5
While the chicken poaches, fry the tortilla strips: heat the 1/2 cup oil in a skillet over medium-high until it shimmers. Fry the strips in two or three batches, turning once, until golden and crisp, about 2 minutes per batch. Lift onto a paper-towel-lined plate and sprinkle with salt.
10 min
- 6 corn tortillas
- 1/2 cup vegetable oil
- Step 6
Shred the chicken with two forks, discarding any fat. Return it to the pot along with the black beans and corn. Simmer 5 minutes to heat through.
5 min
- 1 can black beans (15 oz)
- 1 cup corn kernels
- Step 7
Stir in the lime juice and season the broth with salt to taste. It should taste bright and smoky; add another splash of adobo if you want more heat.
- salt
- 1 tbsp lime juice
- Step 8
Ladle the soup into bowls. Top each with a handful of tortilla strips, diced avocado, cilantro, and crumbled cheese and sour cream if using. Serve with lime wedges to squeeze over.
- 2 avocados
- 2 limes
- 1/2 cup fresh cilantro leaves
- 1/2 cup queso fresco or cotija
- 1/2 cup sour cream
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026