A hearty and flavorful soup with a Southwest twist, perfect for a quick and satisfying meal.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the chicken breasts and cook until browned on both sides, then remove and set aside.
Browning the chicken adds depth of flavor to the soup.
In the same pot, sauté the onion and garlic until fragrant and softened.
Stir frequently to prevent the garlic from burning.
Stir in the cumin, chili powder, cayenne pepper, and salt, cooking briefly to release their aromas.
Toasting the spices enhances their flavor.
Pour in the chicken broth, corn, black beans, and tomatoes. Bring to a simmer.
Stir well to ensure all ingredients are evenly distributed.
Return the chicken to the pot, cover, and simmer until cooked through. Remove and shred the chicken, then return it to the soup.
Shredding the chicken allows it to absorb more flavor from the soup.
Meanwhile, bake the tortillas on a baking sheet at 450°F until crispy.
Watch closely to prevent burning.
Serve the soup in bowls, topped with crispy tortilla strips, sour cream, and shredded cheese.
Add a sprinkle of fresh cilantro for a burst of color and flavor.
