1

Set a 5-quart Dutch oven over medium heat with the oil to warm.

2

While the oil warms, dice the yellow onion.

3

Add the diced onion and a pinch of salt to the shimmering oil, cooking 4 minutes, stirring often, until soft and translucent.

4

While the onion softens, dice the red bell pepper and mince the garlic.

5

Stir in the pepper, garlic, chili powder, cumin, and smoked paprika, cooking 1 minute until the spices smell toasty and coat the vegetables.

6

Pour in the broth, the diced tomatoes with their juices, and the remaining salt, then raise the heat to high to bring to a boil, about 4 minutes.

7

While the soup heats, rinse and drain the black beans in a colander and leave them in the sink.

8

Lower the whole chicken breasts into the boiling soup, reduce heat to medium-low, cover, and gently simmer 12 to 14 minutes until the thickest part reads 165 F with no pink inside.

9

While the chicken poaches, chop the cilantro and cut the lime into wedges, sliding both onto a serving plate.

10

Halve, pit, and dice the avocado, then add it to the serving plate.

11

Lightly crush the tortilla chips in their bag with your hand into bite-sized shards.

12

Lift the cooked chicken onto the cutting board, then stir the black beans and frozen corn into the soup and simmer uncovered 3 minutes until the corn is hot and sweet.

13

While the soup simmers, shred the chicken on the board into bite-sized strands with two forks.

14

Stir the shredded chicken back into the pot, then, off the heat, squeeze in two lime wedges until the broth tastes bright.

15

Ladle the soup into bowls and top with the diced avocado, chopped cilantro, crushed tortilla chips, and the remaining lime wedges.

One-Pot Chicken Tortilla Soup with Avocado & Lime

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Instructions

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One-Pot Chicken Tortilla Soup with Avocado & Lime

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands