1 cup sweet Vidalia or yellow onion, peeled and diced small
1 large jalapeno pepper, diced very small (included or discard seeds based on preference)
4 garlic cloves, peeled and finely minced
4 cups chicken broth
two 14.5-ounce cans diced tomatoes and juice
one 15-ounce can black beans, drained and rinsed
2 cups shredded cooked chicken
1 1/2 cups corn (I use frozen)
1 tablespoon lime juice
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt, or to taste
1 teaspoon black pepper
1 teaspoon smoked or regular paprika
1/4 teaspoon cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced (I’ve used Coriander if I don’t have cilantro)
bag of tortilla strips (or make your own)
diced avocado, shredded cheese or sour cream optional for serving
To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
Add the cilantro and boil 1 minute.
Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.