- 2 teaspoons olive oil
- 1 onion roughly chopped
- 3 –4 garlic cloves roughly chopped
- 1 jalapeño stemmed, seeded, and chopped
- Kosher salt and freshly cracked black pepper to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire-roasted tomatoes with green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings:
- Shredded cheese Colby Jack, Monterey Jack, or Pepper Jack
- Lime wedges
- Cubed avocado
- Fresh cilantro
- Sliced green onions
- 2 small corn tortillas cut into thin strips and fried
- Sliced jalapeños optional
1 4-Quart Covered Pot
1 Immersion Blender
1 Stainless Steel Tongs
1 7-inch Vegetable Knife
Walnut Cutting Board
Sauté Aromatics: Heat 2 teaspoons of olive oil in a large 4-quart pot over medium-high heat. Once hot, add the roughly chopped onion, garlic, and jalapeño. Stir frequently, cooking until the onion becomes translucent and soft, and the jalapeño mellows, about 5-7 minutes. This step builds the flavorful foundation of the soup. Toast the Spices: Sprinkle in the kosher salt, freshly cracked black pepper, dried oregano, ground cumin, and ground chipotle pepper. Stir constantly to evenly coat the aromatics with spices and allow them to toast gently for 1-2 minutes. This activates the spices’ essential oils, enhancing their depth and aroma. Add Tomatoes and Stock: Pour in the entire can of fire-roasted tomatoes with green chiles, along with 3 cups of chicken stock. Stir to combine, then bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low and cover the pot, allowing it to simmer gently for 30 minutes. This slow simmer melds all the flavors. Blend the Soup Base:After simmering, carefully use an immersion blender to puree the soup directly in the pot until smooth and creamy. Blend to your preferred consistency, ensuring the smoky tomato base becomes silky but not overly thick. Taste and adjust seasoning with additional salt and pepper if necessary. Incorporate Beans, Corn, and Chicken: Add ¾ cup black beans, ¾ cup frozen corn, and 1 cup shredded rotisserie chicken to the blended soup base.Stir gently to combine all ingredients, allowing the beans and corn to warm through and the chicken to absorb the flavors, about 5 minutes. Prepare Crispy Tortilla Strips: In a small skillet, heat vegetable oil over medium-high heat until shimmering. Add thin strips of 2 small corn tortillas in a single layer and fry quickly for 30-45 seconds per side until golden and crispy. Use stainless steel tongs to flip and then transfer strips to a paper towel-lined plate to drain excess oil. Serve and Garnish: Ladle the soup into four bowls. Top each serving with shredded cheese, diced avocado, fresh cilantro, sliced green onions, and a handful of the crispy tortilla strips. Add lime wedges on the side for squeezing over the soup and sliced jalapeños if extra heat is desired. Serve immediately and enjoy.
- When shredding chicken, using a stand mixer can speed up the process and save time.
- Sweating the onions and jalapeños thoroughly at the start is crucial for developing the soup’s depth of flavor.
- Blending the base creates a silky texture that contrasts nicely with the chunks of chicken, beans, and corn added later.
- Black beans can be swapped with pinto beans for a different but equally delicious variation.
- This soup is easily adapted to vegetarian by substituting chicken stock with vegetable stock and omitting the chicken.
- For best results, use fire-roasted tomatoes to impart a smoky flavor that complements the chipotle seasoning.
- Leftovers store well and reheat beautifully, making this a great meal prep option.
