Smoky Tex-Mex Chicken Tortilla Soup with Fresh Corn & Heirloom Tomatoes

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 fresh sweet corn ears
• 1 lb heirloom tomatoes
• 1 medium yellow onion
• 3 garlic cloves
• 1 jalapeño
• 4 cups chicken broth
• 1 (15 oz) can canned black beans
• 1.5 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 lime
• 1/2 cup fresh cilantro
• 1 avocado
• 1 cup tortilla strips or crushed tortilla chips
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Pat the chicken dry and season both sides generously with salt, pepper, and half of the chili powder. Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering.
2. 2Add the chicken and sear without moving until deep golden on the first side, about 4 minutes. Flip and cook 3 minutes more until lightly browned; transfer to a plate (it will finish cooking in the soup).
3. 3While the chicken sears, dice the onion, mince the garlic, and finely chop the jalapeño (remove seeds for milder heat). Shuck the corn and cut the kernels from the cobs; roughly chop the heirloom tomatoes.
4. 4Reduce heat to medium. Add the onion and jalapeño to the same pot and cook, stirring often, until the onion softens and turns translucent with light golden edges, 4 to 5 minutes.
5. 5Stir in the garlic, remaining chili powder, cumin, and smoked paprika; cook just until the spices bloom and smell toasty, about 45 seconds.
6. 6Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Return the chicken along with any juices, then add the chopped tomatoes and corn kernels.
7. 7Bring the soup to a lively simmer over medium-high heat, then reduce to medium-low, cover partially, and cook until the chicken is cooked through and registers 165°F in the thickest part, 12 to 15 minutes.
8. 8Remove the chicken to a cutting board. Drain and rinse the black beans, then stir them into the pot. Shred the chicken with two forks into bite-size pieces and return it to the soup.
9. 9Simmer uncovered 3 more minutes so the beans warm through and the broth thickens slightly from the tomato juices. Squeeze in the juice of one lime and stir in most of the chopped cilantro. Taste and adjust salt.
10. 10Ladle into bowls. Top each serving with diced avocado, remaining cilantro, a squeeze of the second lime, and crisp tortilla strips. The soup reheats beautifully for next-day lunches; store toppings separately.