A warming Mexican soup with tender chicken, beans, and spices, topped with crispy tortilla strips and fresh garnishes.
# What You'll Need:
→ Protein & Beans
01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 can (15 ounces) pinto beans, drained and rinsed
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and finely chopped
07 - 1 cup frozen or fresh corn kernels
→ Soup Base
08 - 1 can (28 ounces) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 1½ teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - ½ teaspoon freshly ground black pepper
→ For Serving
17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - ½ cup fresh cilantro, chopped
20 - ½ cup crumbled cotija cheese
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)
# How to Make It:
01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Cook for 30 seconds to release the essential oils and deepen the flavors.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir thoroughly to combine all ingredients. Nestle chicken breasts into the liquid.
04 - Bring mixture to a simmer. Cover and cook for 18 to 20 minutes until chicken is cooked through and internal temperature reaches 165°F.
05 - Remove chicken breasts from the pot using a slotted spoon. Using two forks, shred the chicken into bite-sized pieces. Return shredded chicken to the pot.
06 - Add pinto beans and corn to the pot. Simmer uncovered for 10 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
07 - Heat ½ inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches for 1 to 2 minutes until golden and crispy. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top each serving with crispy tortilla strips, fresh cilantro, cotija cheese, sliced avocado, and a squeeze of fresh lime. Add sour cream if desired.
