This soup starts with baked-until-golden corn tortilla strips, giving every bowl a satisfying crunch that holds up beautifully against a smoky, spiced broth. Fire-roasted tomatoes, black beans, and sweet corn kernels simmer together with cumin, chili powder, and smoked paprika, building a broth that's deeply savory before the chicken even goes in. Boneless chicken breasts poach right in that broth until tender, then get shredded and folded back in along with a generous hit of fresh lime juice for brightness. Finish it with cilantro, sliced avocado, and extra lime wedges, plus a scatter of those crisp tortilla strips on top for texture in every spoonful. It's a vibrant, warming bowl that comes together easily on a weeknight, and it's a great fit for a dairy free table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
