Ingredients

Tortilla Soup

• 1 tbsp oil
• 2 boneless skinless chicken breasts, diced
• 1 white onion, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1/2 jalapeño pepper, minced
• 1 tbsp tomato paste
• 1 tbsp chli powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chipotle powder
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 19-oz can diced tomatoes
• 4 cups chicken broth
• 1 lime, juice
• 1/4 cup fresh cilantro leaves
• Salt and freshly gorund black pepper

••Tortilla Chips

• 4 corn tortillas, sliced into 1/2-inch strips
• 1 tbsp oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Preparation

Preheat the oven to 350ºF.
In a large pot, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring occasionally, until the chicken begins to brown, about 4 to 5 minutes. Add the onion and red bell pepper. Cook stirring, until they begin to soften, about 2 to 3 minutes. Stir in the garlic and jalapeño pepper. Continue to cook until they become fragrant, about 30 seconds. Stir in tomato paste, chili powder, oregano, cumin, coriander, and chipotle powder. Cook, stirring, until they become fragrant, about 1 minute. Add the black beans, corn kernels, and diced tomatoes. Stir in the chicken broth. Bring the soup to a boil and reduce the heat to a simmer. Cook until the broth begins to reduce, about 15 to 20 minutes. Season with salt and pepper to taste. Stir in the lime juice.
While the soup is cooking, toss the tortilla strips in the oil and season with the garlic powder, salt, and pepper. Transfer them to a baking sheet. Bake until they are golden and crisp, about 10 to 12 minutes.
Serve the soup immediately topped with the tortilla chips and cilantro. Store the soup in the refrigerator for up to 3 days.