Ingredients
Equipment
Method
- Place a large pot over medium heat. Add olive oil and sauté the diced onion, grated garlic, carrots, zucchini, and corn for about 5 minutes until vegetables begin to soften and become fragrant.
- Stir in the black beans, cannellini beans, tomato sauce, cumin, smoked paprika, oregano, salt, pepper, and chicken stock. Bring the mixture to a boil, then reduce heat to a simmer.
- Using tongs, carefully place the whole chicken breasts into the simmering soup. Cover the pot and simmer for 15-20 minutes until the chicken is completely cooked through and reaches 165°F internally.
- Remove the chicken breasts from the pot using tongs, shred the meat with two forks into bite-sized pieces on a cutting board or plate, then return the shredded chicken to the soup.
- Stir in the tortilla strips (cut about 1/4-inch wide) and continue simmering for another 10 minutes. The tortillas will dissolve and naturally thicken the soup while adding corn flavor.
- Ladle the soup into bowls and serve with your choice of toppings such as cheese, cilantro, sour cream, avocado, tortilla chips, lime wedges, and other desired garnishes.
Notes
The corn tortillas dissolve into the soup, creating a naturally thickened broth with delicious corn flavor. For even thicker soup, stir in a little cornstarch or masa (corn flour). This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. The soup will thicken as it sits, so add water or broth when reheating if needed.
