Chicken Tortilla Soup

Since living in AZ we have had this soup several times. Although it's spicier than we are used to, the flavor is robust. I tone it down a little by using a smaller jalepeno and take out the seeds. 

Packaged tortilla strips found in the salad dressing isle or make your own

Soup:

2 tablespoons olive oil

1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)

1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; include or discard them based on preference)

4 garlic cloves, peeled and finely minced

32 ounces (4 cups) low-sodium chicken broth

2  14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)

1  15-ounce can black beans, drained and rinsed (I use 1/2 can)

2 cups shredded cooked chicken (use store bought rotisserie chicken to save time)

1 1/2 cups corn (I use one can, discard the juice) You can use frozen or fresh

1 tablespoon lime juice

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons salt, or to taste

1 teaspoon black pepper

1 teaspoon smoked paprika (regular paprika may be substituted with a dash of liquid smoke added to the kettle)

1/8 teaspoon cayenne pepper, optional and to taste
1 can evaporated milk

1/3 cup fresh cilantro leaves, finely minced (I don't use)

 If you make your own tortilla strips: Preheat oven to 375º, line a baking sheet with foil to save cleanup time, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside. While strips bake, begin making the soup.

Soup – To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.

Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.

Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.

Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. Add evaporated milk. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.

Add the cilantro and boil 1 minute.

Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).

Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.