Bone Broth Chicken Tortilla Soup

For the Soup:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium jalapeño, diced (seeded if desired for less heat)
• 7 cloves garlic, minced
• 1½ tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 (32-ounce) package chicken bone broth (4 cups)
• 1 (20-ounce) can petite diced tomatoes, undrained
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 (14-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• ½ cup fresh cilantro, coarsely chopped
• 2 tablespoons fresh lime juice

For the Toppings:

• 1 cup store-bought crispy tortilla strips
• ½ cup cotija cheese, crumbled
• ¼ cup Mexican crema (or sour cream)
• 1 avocado, sliced
• 2 limes, cut into wedges
• Fresh cilantro, chopped, for garnish

Instructions

1. Sauté the Aromatics Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the diced onion, diced green bell pepper, and diced jalapeño. Cook, stirring occasionally, for 3-4 minutes until the vegetables are softened and the onion is translucent.
2. Build the Flavor Base Add the minced garlic, tomato paste, ground cumin, chili powder, granulated garlic, kosher salt, smoked paprika, and dried oregano to the pot. Cook, stirring occasionally, for about 2 minutes until the tomato paste slightly darkens and caramelizes and all the spices become fragrant. This step is crucial for developing deep, complex flavors!
3. Add Broth and Tomatoes Stir in the chicken bone broth and the entire can of petite diced tomatoes with all their juices. Bring the mixture to a boil over high heat, stirring occasionally.
4. Cook the Chicken Once boiling, add the chicken thigh pieces to the pot. Reduce the heat to medium. Cover the pot and cook for 12-15 minutes, uncovering occasionally to stir, until the chicken is cooked through. Check doneness by inserting a thermometer into the thickest piece of chicken. It should register 165°F. The chicken will be tender and no longer pink in the center.
5. Add Beans and Corn Stir in the drained and rinsed black beans and frozen corn kernels. Cook, uncovered, for 3 minutes to heat the beans and corn through. The corn can go in frozen, no need to thaw first!
6. Finish with Fresh Flavors Remove the pot from heat. Stir in the coarsely chopped fresh cilantro and fresh lime juice. The lime juice and cilantro add brightness and that classic Mexican flavor. Taste the soup and add more salt if needed. Different brands of bone broth have varying sodium levels, so always taste and adjust!
7. Serve with Toppings Ladle the hot soup evenly into 6 bowls. Top each bowl with crispy tortilla strips, crumbled cotija cheese, a drizzle of Mexican crema, sliced avocado, and chopped fresh cilantro. Serve with lime wedges on the side for squeezing over the top. Serve immediately while hot!