Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 (6-inch) corn tortillas, 1 tbsp olive oil, 1/2 tsp kosher salt
- 2 tbsp olive oil (divided)
- 1 medium yellow onion (about 1 1/2 cups), diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 3 garlic cloves, minced
- 2 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
- 4 cups low-sodium chicken broth + 1 cup water
- 2 cups cooked shredded chicken
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 tbsp fresh lime juice + 1 tsp lime zest
- Toppings: 1 avocado, diced; 1/2 cup cilantro, chopped; 1/2 cup plain Greek yogurt
Do This
- 1. Bake tortilla strips at 400°F for 8–10 minutes until crisp.
- 2. Sauté onion and pepper in 1 tbsp oil for 5 minutes; add jalapeño and garlic for 1 minute.
- 3. Stir in spices and tomato paste; cook 30 seconds.
- 4. Add tomatoes, broth, and water; simmer 10 minutes.
- 5. Add chicken, black beans, and corn; simmer 5 minutes.
- 6. Turn off heat; stir in lime juice/zest. Taste and adjust salt.
- 7. Serve with avocado, cilantro, baked tortilla strips, and a dollop of Greek yogurt.
Why You’ll Love This Recipe
- Lighter, but still satisfying: baked tortilla strips and Greek yogurt keep things fresh and cozy.
- Big, bright flavor: a tomato-lime broth with cumin and chili powder tastes like it simmered all day.
- Weeknight-friendly: ready in about 45 minutes, especially if you use leftover or rotisserie chicken.
- Great for meal prep: the soup reheats beautifully; just keep toppings separate.
Grocery List
- Produce: 1 medium yellow onion, 1 red bell pepper, 1 jalapeño, 3 garlic cloves, 2 limes, 1 avocado, 1 small bunch cilantro
- Dairy: Plain Greek yogurt (nonfat or 2%)
- Pantry: Corn tortillas, olive oil, tomato paste, 1 (14.5 oz) can fire-roasted diced tomatoes, 1 (15 oz) can black beans, frozen corn, low-sodium chicken broth, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper
Full Ingredients
Baked Tortilla Strips
- 6 (6-inch) corn tortillas
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- Optional: 1/2 tsp chili powder (for extra color and warmth)
Soup Base
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp tomato paste
Tomato-Lime Broth & Add-Ins
- 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 cups cooked shredded chicken (about 10–12 oz; rotisserie or leftover works great)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 tsp lime zest (from about 1 lime)
- 2 tbsp fresh lime juice (from 1–2 limes)
Toppings (Serve at the Table)
- 1 large avocado, diced
- 1/2 cup chopped fresh cilantro (leaves and tender stems)
- 1/2 cup plain Greek yogurt (nonfat or 2%)
- Optional: extra lime wedges, hot sauce
Step-by-Step Instructions
Step 1: Bake the tortilla strips
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Stack the corn tortillas and cut them into thin strips (about 1/4-inch wide). Add the strips to a bowl and toss with 1 tbsp olive oil, 1/2 tsp kosher salt, and (if using) 1/2 tsp chili powder.
Spread the strips in a single layer on the baking sheet. Bake for 8–10 minutes, tossing once halfway through, until crisp and lightly golden. Set aside to cool (they crisp up even more as they cool).
Step 2: Sauté the vegetables
While the tortilla strips bake, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper. Cook for 5 minutes, stirring occasionally, until softened and glossy. Add the minced jalapeño and cook for 1 minute.
Step 3: Bloom the spices and tomato paste
Add the garlic and stir for 30 seconds, just until fragrant.
Stir in the cumin, chili powder, smoked paprika, oregano, 1/2 tsp kosher salt, and black pepper. Add the tomato paste and cook for 30 seconds, stirring constantly. This quick step wakes up the spices and deepens the soup’s flavor.
Step 4: Build the broth
Add the fire-roasted diced tomatoes (with their juices), chicken broth, and water. Stir well, scraping the bottom of the pot to loosen any flavorful browned bits.
Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 10 minutes to let the flavors mingle.
Step 5: Add chicken, beans, and corn
Stir in the shredded chicken, black beans, and frozen corn. Return to a gentle simmer and cook for 5 minutes, just until everything is warmed through and the corn is tender.
Step 6: Finish with lime and adjust seasoning
Turn off the heat. Stir in the 1 tsp lime zest and 2 tbsp fresh lime juice.
Taste the broth and adjust as needed: add more salt (start with 1/4 tsp at a time), more lime juice for brightness, or a splash of water/broth if you want it a little lighter.
Step 7: Serve and top
Ladle the soup into bowls. Top each serving with diced avocado, a sprinkle of fresh cilantro, a handful of baked tortilla strips, and a dollop of Greek yogurt.
If you like heat, add hot sauce or an extra pinch of chili powder right on top. Serve immediately while the tortilla strips are crunchy.
Pro Tips
- Rotisserie chicken shortcut: shred the chicken while the tortilla strips bake to save time.
- Control the spice level: for mild soup, remove all jalapeño seeds and ribs; for more heat, leave some in or add hot sauce at the table.
- Keep toppings separate: add tortilla strips and avocado right before eating so they stay crisp and bright.
- Want a slightly thicker soup? Mash about 1/2 cup of the black beans with a fork and stir them back in during the last simmer.
- Salt smart: because broth brands vary, start with the listed salt and adjust at the end after the lime is added.
Variations
- Creamier (still lighter): blend 1 cup of the soup (broth + veggies + beans) and stir it back in, or add 1/2 cup extra Greek yogurt to the pot off-heat.
- Extra veggie boost: add 1 cup diced zucchini or 2 cups baby spinach during the last 3 minutes of simmering.
- Different protein: swap chicken for 2 cups cooked shredded turkey, or use 2 (15 oz) cans of beans (black + pinto) for a vegetarian version and use vegetable broth.
Storage & Make-Ahead
Store the soup (without toppings) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until hot, about 6–8 minutes, or microwave in 1-minute bursts, stirring between.
Freeze cooled soup (no toppings) for up to 3 months. Thaw overnight in the fridge, then reheat until steaming hot.
Make-ahead tip: bake tortilla strips up to 2 days in advance; store airtight at room temperature. Add avocado, cilantro, and Greek yogurt only right before serving.
Nutrition (per serving)
Approximate, per 1 of 6 servings (including tortilla strips, avocado, and Greek yogurt): 320 calories, 26 g protein, 32 g carbs, 10 g fat, 8 g fiber, 650 mg sodium.
