Ingredients :

1 teaspoon kosher salt, plus more as needed for seasoning

1 teaspoon paprika , sweet or smoked, plus more as needed for seasoning

black pepper, as needed for seasoning

2 tablespoons olive oil , divided

1 cup chopped white onion, ¼-inch dice

1 tablespoon minced garlic

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon chili powder

1 tablespoon chopped chipotle chilis in adobo sauce

1 tablespoon minced jalapenos

¼ cup tomato paste

¾ cup chopped red bell pepper, ¼-inch dice

1 cup corn kernels, fresh, canned or frozen

1 cup black beans, canned, rinsed and drained

14.5 ounce canned diced fire roasted tomatoes, plus juice

5 cups unsalted chicken stock

1 ½ teaspoons dried oregano

1 cup sliced corn tortilla strips, ¼-inch thick, 2-inch long strips

1 tablespoon lime juice

¼ cup cilantro leaves, for garnish.

Instructions :

Lightly season chicken breasts on both sides with salt, pepper, and paprika. Heat large saute pan or dutch oven over medium heat.

Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.

Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.

Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve. In the same pot heat over medium heat, add in 1 tablespoon of olive oil.

Once the oil is hot, add in the onions and garlic, saute for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.

Add chopped chipotle chilis and jalapenos, saute for 1 minute. Add in tomato paste and saute for 1 minute. Add in bell pepper and corn, saute for 1 minute.

Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.

Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes.

Stir in lime juice and cilantro leaves, taste, and adjust seasoning with salt and pepper.

Serve the soup with desired toppings.

Notes:

Versatile Protein Options: While the recipe suggests cooking and shredding chicken breasts, you can also use pre-cooked or rotisserie chicken for a quicker preparation.