Chicken Tortilla Soup

Serves 4

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 jalapeño pepper
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 (14.5 oz) can crushed tomatoes
• 4 cups chicken broth
• 1 (15 oz) can black beans
• 1 cup frozen corn kernels
• 2 tbsp fresh lime juice
• 4 corn tortillas
• 1 avocado
• 1/4 cup fresh cilantro
• 1/2 cup shredded Monterey Jack cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Prep all vegetables: dice the onion, mince the garlic, seed and dice the jalapeño, and chop the cilantro. Set aside.
2. 2Cut the corn tortillas into thin 1/4-inch strips. Place on a baking sheet, lightly brush with olive oil, and season with salt.
3. 3Bake tortilla strips at 375°F for 8-10 minutes until crisp and golden. Remove and set aside to cool.
4. 4In a large pot or Dutch oven, heat the remaining olive oil over medium heat.
5. 5Add diced onion and jalapeño; sauté for 5 minutes until softened.
6. 6Add minced garlic, chili powder, cumin, and oregano; cook for 1 minute until fragrant.
7. 7Pour in the crushed tomatoes and chicken broth. Stir well and bring to a simmer.
8. 8Add the whole chicken breasts, salt, and black pepper. Simmer gently for 15-18 minutes until chicken is cooked through (internal temp 165°F).
9. 9Remove chicken breasts to a plate and shred with two forks. Return shredded chicken to the pot.
10. 10Drain and rinse the black beans; add them to the soup along with the frozen corn. Simmer for 5 more minutes.
11. 11Stir in fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning if needed.
12. 12Ladle soup into bowls. Top each serving with crispy tortilla strips, diced avocado, remaining cilantro, and a sprinkle of shredded cheese.