Chicken Tortilla Soup

Flavorful Mexican soup with chicken, black beans, and crispy tortilla strips

Ingredients

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1-2 jalapeños, diced (optional on seeding)
• 1 tsp cumin
• 1 tsp chili powder
• 1 lb chicken breasts or thighs (thighs are usually better)
• 32 oz chicken broth
• 14 oz can black beans, drained well
• 14 oz can corn, drained
• 20 oz can crushed tomatoes, low sodium
• 1/2 cup cilantro
• 1 tbsp lime juice
• Salt to taste

For tortilla strips:

• 1/4 cup olive oil
• 8 corn tortillas, cut into strips

For serving:

• 1 large avocado, diced
• 1 lime cut into wedges

Instructions

For tortilla strips (do first or concurrently): heat pan with olive oil and fry tortilla strips in batches until crisp. Drain on paper towel covered plate and set aside. Add more oil when cooking as necessary

1. In medium to large soup pot, heat oil and saute veggies until soft
2. Add spices, chicken, cans, broth, and cilantro. Bring to simmer for at least 25 minutes
3. Remove chicken from pot and shred. Add back to pot with lime juice and salt to taste. Cook another 5 minutes
4. Serve. Add tortilla strips, avocado and lime wedges at the table