Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 jalapeño, seeded and minced (optional, for extra spice)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • 6 cups chicken broth (1.4 liters)
  • 1 (15 ounce) can black beans, rinsed and drained (approx. 425g)
  • 1 (15 ounce) can corn, drained (approx. 425g)
  • 1 pound cooked chicken breast, shredded (approx. 450g)
  • 1 tablespoon lime juice (15 ml)
  • Salt and freshly ground black pepper to taste
  • 6 corn tortillas, cut into thin strips
  • Vegetable oil, for frying (or store-bought tortilla chips)
  • Optional Toppings: shredded cheddar cheese, sour cream, avocado, chopped cilantro, lime wedges

Instructions:

  1. Heat olive oil in a large pot. Add onion, garlic, bell pepper, and jalapeño (if using) and sauté until softened.
  2. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute, until fragrant.
  3. Add diced tomatoes and chicken broth. Bring to a simmer.
  4. Stir in black beans, corn, and shredded chicken.
  5. Simmer for at least 20 minutes, or longer for deeper flavour.
  6. Stir in lime juice. Season with salt and pepper to taste. Adjust seasonings as needed.
  7. Fry tortilla strips in hot vegetable oil until golden brown and crispy. Drain on paper towels. Alternatively, use store-bought tortilla chips.
  8. Ladle sopa into bowls and top with tortilla strips and your favourite toppings.