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Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 4 teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons oregano
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper, or to taste
- 4 cups chicken bone broth
- 2 cups water
- 1 tablespoon Better than Bouillon Chicken Base
- 1 (7-ounce) can fire roasted green chilies
- 1 (14-ounce) can fire roasted diced tomatoes
- 1 (14-ounce) can seasoned black beans, undrained
- 4 cups shredded rotisserie chicken (about 1½ to 2 pounds)
- Drippings from rotisserie chicken
- Bones from rotisserie chicken (optional)
- 1 lime, juiced
- 3 tablespoons water
- 2 tablespoons masa harina (Maseca Instant Corn Masa Flour)
- ½ cup cilantro, chopped
- ½ cup vegetable oil (for frying)
- 8 corn tortillas
- Diced avocado (optional)
- Lime slices (optional)
- Shredded cheese (optional)
- Sour cream (optional)
- Sliced jalapeño (optional)
Instructions
- Heat olive oil in a large pot, sauté onion until translucent.
- Add garlic, jalapeño, and spices; stir until fragrant.
- Pour in broth, water, and Better than Bouillon; add chilies, tomatoes, and beans; combine.
- Incorporate shredded chicken and drippings; may add bones for flavor.
- Bring to a boil, reduce heat, and simmer for 15 minutes.
- Add chicken back to soup and simmer on low for another 10 minutes.
- Fry tortilla strips in vegetable oil until golden brown.
- Mix lime juice, water, and masa harina; stir into soup with cilantro.
- Serve soup topped with fried tortilla strips and desired toppings.
Notes
Use fresh ingredients for the best flavor.
Adjust jalapeño for desired spice level.
Store leftovers in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop/Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 1100
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 8
- Protein: 24
- Cholesterol: 70