1 teaspoon kosher salt, plus more as needed for seasoning
1 teaspoon paprika , sweet or smoked, plus more as needed for seasoning
black pepper, as needed for seasoning
2 tablespoons olive oil , divided
1 cup chopped white onion, ¼-inch dice
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
1 tablespoon chopped chipotle chilis in adobo sauce
1 tablespoon minced jalapenos
¼ cup tomato paste
¾ cup chopped red bell pepper, ¼-inch dice
1 cup corn kernels, fresh, canned or frozen
1 cup black beans, canned, rinsed and drained
14.5 ounce canned diced fire roasted tomatoes, plus juice
5 cups unsalted chicken stock
1 ½ teaspoons dried oregano
1 cup sliced corn tortilla strips, ¼-inch thick, 2-inch long strips
1 tablespoon lime juice
¼ cup cilantro leaves, for garnish.
Lightly season chicken breasts on both sides with salt, pepper, and paprika. Heat large saute pan or dutch oven over medium heat.
Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve. In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
Once the oil is hot, add in the onions and garlic, saute for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
Add chopped chipotle chilis and jalapenos, saute for 1 minute. Add in tomato paste and saute for 1 minute. Add in bell pepper and corn, saute for 1 minute.
Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.
Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes.
Stir in lime juice and cilantro leaves, taste, and adjust seasoning with salt and pepper. Serve the soup with desired toppings.