Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and jalapeño, and sauté until softened, about 5-7 minutes.
- Add garlic, chili powder, and cumin. Stir for 1-2 minutes until fragrant.
- Add broth, tomatoes, green chiles, and chicken breasts. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Add black beans and chopped kale or spinach. Simmer for another 5-10 minutes until greens wilt.
- Meanwhile, crisp tortilla strips in a skillet with olive oil or bake until golden.
- Serve soup hot with tortilla strips, avocado, cilantro, lime wedges, and a dollop of Greek yogurt.
Notes
Customize this soup with your favorite seasonal vegetables or plant-based protein for a vegetarian twist. It freezes well and tastes even better the next day!
