Soupe facile de poulet aux tortillas

Ingrédients

• 1 tablespoon olive oil
• 1/2 medium onion (chopped)
• 4 cloves garlic (minced)
• 4 cups chicken broth
• 2 (13.5 ounce) cans fire-roasted diced tomatoes (with juices)
• 1 pound uncooked chicken thighs ((boneless, skinless))
• 1 (14 ounce) can black beans (drained & rinsed)
• 1 (12 ounce) can corn (drained)
• 1 (4 ounce) can diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt & pepper (to taste)
• Lime juice (optional, to taste)
• Toppings (optional, to taste): tortilla strips/chips, shredded cheese, cilantro, sour cream, avocado

Préparation

1. 1

   Add the oil to a large soup pot and sauté the onion over medium heat until lightly browned (about 5-7 minutes).

2. 2

   Stir in the garlic and cook for 30 seconds.

3. 3

   Add in the remaining ingredients except for salt & pepper and lime juice, and increase the heat to high. Once the soup is boiling, reduce the heat and simmer, with the lid slightly open, for 20-25 minutes.

4. 4

   Take the chicken out and shred it with two forks. If you prefer a smoother soup with a thicker broth, use an immersion blender to purée the soup (I leave some of it a little chunky) before adding the chicken back in. I recommend adding a good squeeze of fresh lime juice to the soup prior to serving, but that step is optional. Season with salt & pepper as needed, then serve and top each bowl as desired.