Chicken Tortilla Soup

• Chicken thigh(600 g)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Jalapeno(1)
• Bell pepper(1)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Chicken Broth(900 ml)
• Black Beans(400 g)
• Corn(200 g)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Tortilla(4)
• Cheddar cheese(100 g)optional
• Avocado(1)optional
• Lime(1)optional
• Coriander(10 g)optional
• Sour cream(120 g)optional

Method

1. 1

   Cut the {Chicken thigh} into irregular bite-size pieces. Dice the {Onion} and {Bell pepper}, mince the {Garlic}, finely chop the {Jalapeno}, and slice the {Tortilla} into thin strips. Drain and rinse the {Black Beans}.

   ~14 min

2. 2

   Heat {Olive oil} in a large pot over medium-high heat. Add the {Chicken thigh}, {Onion}, {Bell pepper}, and {Jalapeno}. Cook, stirring often, until the chicken loses its raw look and the vegetables soften. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, {Salt}, and {Black pepper} for the last minute.

   ~8 min

3. 3

   Pour in the {Chicken Stock} and add the {Canned tomatoes}, {Black Beans}, and {Corn}. Bring to a boil, then lower the heat and simmer until the chicken is tender and the broth thickens slightly.

   ~18 min

4. 4

   While the soup simmers, heat the remaining {Olive oil} in a frying pan over medium heat. Fry the {Tortilla} strips, turning a few times, until golden and crisp. Transfer to a plate.

   ~6 min

5. 5

   Ladle the soup into bowls and top with the crisp tortilla strips, {Cheddar cheese}, {Avocado}, {Fresh cilantro}, and a dollop of {Sour cream}. Serve with {Lime} wedges for squeezing over.

   ~2 min