Ingredients
Main Ingredients
- 1 tablespoon avocado oil or ghee
- 1 pound boneless skinless chicken thighs
- 6 cloves garlic, minced
- 1 yellow onion, diced
- 1 jalapeno, seeded and finely diced
- 1 tablespoon cumin
- ½ tablespoon paprika
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ½ – 1 teaspoon chipotle powder
- 1 teaspoon dried oregano
- 28 oz fire roasted crushed tomatoes
- 2-15 oz cans black beans, drained and rinsed
- 1-4 oz can green chilies
- 4 cups chicken broth
- ¼ cup lime juice
- 1 cup full fat canned coconut milk
- ½ cup chopped cilantro, plus more for serving
Toppings and Garnishes
- Sliced green onion, for serving
- 4 corn tortillas
- Non-stick avocado oil cooking spray
- Sliced avocado, for serving
- Shredded sharp cheddar cheese, for serving
Instructions
- Sear the Chicken: Heat a large heavy-bottomed pot over medium heat. Once hot, add a tablespoon of avocado oil or ghee. Season the chicken thighs liberally with salt and pepper, then sear them in the pot for 3-4 minutes on each side until browned. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, add the minced garlic, diced onion, and jalapeno. Sauté for 3-4 minutes until the onion becomes translucent.
- Add Spices: Stir in cumin, paprika, dried oregano, chipotle powder, salt, and black pepper. Cook for an additional minute to toast the spices and deepen their flavors.
- Combine Soup Base: Pour in the fire-roasted crushed tomatoes, black beans, green chilies, chicken broth, and lime juice. Stir everything together until well combined, then add the seared chicken back to the pot.
- Simmer the Soup: Bring the mixture to a boil before reducing to a simmer. Cover and cook for 25-30 minutes until the chicken is tender and fully cooked through.
- Make Tortilla Strips: Preheat the oven to 375°F (190°C). Cut corn tortillas into thin strips. Spray them generously with non-stick avocado oil cooking spray, spread on a parchment-lined baking sheet, and bake for 10-12 minutes until crispy and golden. While hot, season with salt and a splash of lime juice. Set aside.
- Shred Chicken and Finish Soup: Remove chicken from the pot and shred it using two forks. Return shredded chicken to the soup, stir in the full-fat coconut milk, and simmer for an additional 5 minutes.
- Add Fresh Herbs and Adjust Seasoning: Lower the heat, stir in chopped cilantro, and taste the soup. Adjust salt, pepper, or lime juice as needed.
- Serve: Ladle soup into bowls and top with chopped cilantro, sliced green onions, crispy tortilla strips, sliced avocado, and shredded sharp cheddar cheese.
Notes
- Chicken thighs are preferred for their tenderness and flavor, but chicken breasts can be used if desired.
- Adjust the chipotle powder quantity depending on your preferred level of heat.
- For a dairy-free version, omit the shredded cheddar cheese or use a dairy-free alternative.
- The crispy tortilla strips can be made ahead and stored in an airtight container for up to 2 days.
- Leftover soup keeps well in the refrigerator for 3-4 days and freezes beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
