This soup is so easy and incredibly flavorful. A truly perfect weeknight meal. It’s warming with a bit of heat and has all the right toppings for that perfect bite. And with common pantry ingredients, it’s a great option when you don’t know quite what to make. Omit the chicken for a vegan/vegetarian.
Serves 6 | vegetarian option, vegan option | Less than 45 minutes
- 1 chicken breast (about 1/2 pound)
- 1 tbsp canola oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 15oz can diced tomatoes
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1 tsp chipotle chili powder (1/2 if sensitive to heat)
- 1/8 tsp cinnamon
- Black pepper
- 1 1/2 cups frozen corn
- 15oz can black beans, drained and rinsed
- 2 cups baby spinach
- 4 corn tortillas, sliced into strips
- Sea salt
- 1 tsp canola oil
- Optional toppings: cilantro, lime, feta or cotija cheese, avocado
Start by making the chicken. Bring a large pot of water to a boil then add the chicken breast. Lower the heat to medium and let boil for about 7-8 minutes until internal temperature reads 165 degrees F. Let cool slightly before shredding with two forks. Set aside.
Preheat your oven to 450 degrees F. In a large stock pot over medium-high heat, add the canola oil and onion. Let cook for 3-4 minutes until slightly softened. Add the garlic and stir for 30 seconds until fragrant. Pour in the vegetable stock and add the diced tomatoes, chili powder, cumin, chipotle chili powder, cinnamon and a few cracks of black pepper. Bring to a boil then add the corn, black beans, chicken, and spinach. Turn the heat to low and let simmer for 10-12 minutes.
Meanwhile, sprinkle the corn tortilla strips with the canola oil and a sprinkle of sea salt. Toss and place on a baking sheet. Bake for 4 minutes then flip and bake until crispy and browned on the edges. Prepare any toppings
When soup has finished simmering, ladle into bowls and top with desired toppings and the tortilla strips. Serve immediately.