Hearty Mexican-style soup with tender chicken, beans, and spices, topped with crispy tortillas and fresh garnishes.
# What You'll Need:
→ Protein & Beans
01 - 2 large boneless, skinless chicken breasts (about 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 fresh or frozen 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 cotija cheese, crumbled
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 the ground cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper. Cook for 30 seconds to release the aromatic oils and intensify the spice flavors.
03 - Add the crushed tomatoes, tomato paste, and chicken broth to the pot. Stir to combine thoroughly. Nestle the chicken breasts into the broth.
04 - Bring the soup to a simmer. Cover the pot and cook for 18 to 20 minutes until the chicken is cooked through and tender.
05 - Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
06 - Add the pinto beans and corn kernels to the pot. Simmer uncovered for 10 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
07 - While the soup simmers, heat ½ inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1 to 2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into individual bowls. Top each serving with crispy tortilla strips, fresh cilantro, crumbled cotija cheese, sliced avocado, and a squeeze of fresh lime juice. Add sour cream if desired.
