Ingredients
Method
- Heat oil in a large stockpot over medium heat. Add the onion, jalapeños, garlic, and salt once the oil is hot. Stir and sauté until the onion is soft and translucent, about 4 to 6 minutes.
- Blend the white beans into a smooth puree and set aside.
- Add the chili powder, cumin, and chipotle powder to the onion mixture. Stir to warm the spices. Mix in the black beans, sweet corn, crushed tomatoes, chicken stock, blended white beans, and chicken breasts. Bring to a boil, then reduce to a simmer. Cover and simmer until the chicken is cooked through and reaches 160°F, 18 to 24 minutes.
- Remove the chicken and let it rest for 10 minutes until it reaches 165°F. Shred the chicken and return it to the soup to warm through.
- Garnish the soup with tortilla strips, fresh lime wedges, shredded cheese, sour cream, and avocado.
For the tortilla strips
- Preheat your oven to 375 degrees Fahrenheit.
- Slice the tortillas into ½-inch strips and arrange them on a parchment-lined baking sheet. Drizzle with oil and toss to coat. Sprinkle evenly with salt and chili powder. Toast in the oven for 12-15 minutes until lightly browned and crisp. Remove and let cool for 10 minutes before serving.
Nutrition
Notes
Remove the seeds and pith from the jalapeños. This helps reduce the spice from the peppers, but also makes the soup smoother. Seeds create unwanted texture in a soup.
Adding the spices while the oil is hot allows them to bloom. They are oil soluble, so cooking in hot oil can open them up. This brings out their flavors and creates a larger impact on the dish.
Cooking the chicken directly in the soup pulls out more flavor than cooking it separately. The soup adds flavor to the meat, and the meat adds flavor to the soup.
Blending the white beans creates a thicker soup. This creates a nice consistency without needing to use flour or milk/cream in the dish.