One-Pot Chicken Tortilla Soup

Ingredients

• 2 boneless chicken breasts (or 4 thighs)
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 can (14 oz / 400g) diced tomatoes
• 4 cups (1L) chicken stock
• 1 can (14 oz / 400g) black beans, drained
• Salt and black pepper

Toppings:

• Tortilla chips or strips
• Avocado, diced
• Sour cream
• Fresh coriander
• Lime wedges
• Shredded cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Season chicken with salt, cumin, and smoked paprika. Sear for 3 minutes per side. Remove and set aside.
2. In the same pot, cook onion for 3 minutes. Add garlic and jalapeño, cook 1 minute.
3. Add diced tomatoes, stock, and black beans. Bring to a simmer.
4. Return chicken to the pot. Simmer for 15 minutes until chicken is cooked through.
5. Remove chicken, shred with two forks, and return to the soup. Season with salt and pepper.
6. Serve in bowls loaded with tortilla chips, avocado, sour cream, coriander, cheese, and a squeeze of lime.

Notes

The toppings make this soup. Don't skip them. A bare bowl of this broth is fine, but with all the fixings it's a completely different experience.