Ingredients:

  • 1/4 cup olive oil or avocado oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1-2 teaspoons chipotle chili powder
  • 1-2 teaspoons cumin
  • 1 can chopped tomatoes (about 15 ounce)
  • 8 cups chicken broth divided
  • 1 15 ounce can black beans (drained and rinsed)
  • 2 cups corn (I used 1 15 ounce bag of frozen corn, can also used canned)
  • Salt to taste

Toppings:

  • corn tortillas, sliced in strips
  • crumbled queso fresco
  • sliced cabbage
  • avocado
  • crema or sour cream
  • cilantro
  • lime wedges

Preparation:

  1. Warm the oil in a large pot over medium heat, add onion, garlic, and jalapeño and sauté for for 3 minutes.
  2. Add chipotle chili powder and cumin and continue to cook for a few minutes, until the onion is translucent.
  3. Add tomatoes and cook for two more minutes.
  4. Add one cup of broth and bring to a boil. Turn the heat off and let it cool.
  5. In a separate pan, add about 1/4 cup of neutral frying oil (avocado, peanut or light olive oil) and heat over medium.
  6. Add the sliced tortilla strips and fry until crisp (they should immediately bubble. Drain tortilla chips on paper towels and salt.
  7. Blend the soup base with an immersion blender or in a blender (careful not to fill the blender too much)
  8. With the soup base in the pot, add the remaining chicken broth.
  9. Add the chicken, black beans, corn, and salt.
  10. For serving, place the condiments in decorative bowls Everyone can choose their own toppings!
  11. Enjoy!