Ingredients
Scale
- 10 small yellow corn tortillas, cut into thin strips.
- ¼ cup Avocado Oil
- 5 T Pinehurst Olive Oil Persian Lime Olive Oil
- Kosher Salt
- 1 medium red onion, diced
- 1 poblano pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 4 cloves of garlic, minced
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 T cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 2 tsp chili powder
- 64 oz. chicken broth
- 1 can of Rotel (diced tomatoes and green chilies)
- 8 boneless and skinless chicken thighs
- 2 12-oz packages of frozen or canned corn kernels
- 2 cans of black beans, rinsed and drained
- 2 bay leaves
- ¼ tsp fresh cracked black pepper
- 2 avocados diced for garnish
- ¼ cup fresh cilantro for garnish
- Diced green onions for garnish
- Fresh Lime Wedges
Instructions
- In a large skillet, add avocado oil and 3 T Persian Lime Olive Oil. Heat over medium-high heat. In batches, cook the tortilla strips, until golden brown, toss occasionally. Transfer cooked tortilla strips to a tray lined with paper towels. Immediately season with salt! Set aside.
- In a pot, Heat 2 T Persian Lime Olive Oil over medium high heat. Sear the chicken thighs until lightly browned. Remove chicken and set aside.
- Add onion, poblano pepper and jalapeno. Season with a salt and cook until softened, about 8 minutes. Add minced garlic and cook for about a minute. Add oregano, coriander, cumin, paprika, smoked paprika, and chili powder and cook for about a minute or until fragrant.
- Add chicken broth, diced tomatoes, corn, black beans, chicken thighs, bay leaves and fresh pepper. Raise the heat and bring liquid to a boil. Lower heat and simmer, covered, for about 10 minutes.
- Remove chicken from the pot and shred. Return shredded chicken to the soup and taste. Season with additional salt and pepper as needed or desired.
- Ladle soup into bowls and top with fried tortilla strips, avocado, cilantro and green onions, and a fresh squeeze of lime juice. Enjoy!