Chicken Tortilla Soup

Chicken Tortilla Soup

Makes 6 servings

1 Tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 jalapeno pepper, seeded and diced                     

1 tsp ground cumin

1 tsp chili powder

1 lb chicken breasts, (2 medium)

20 oz crushed tomatoes

32 oz chicken broth

14 oz black beans, drained and rinsed

14 oz corn, drained and rinsed, drained and rinsed

1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)

1 lime, juiced

1 tsp salt, or to taste


1 large avocado, diced

1 lime, cut into wedges, to serve

Tortilla Strips

Preheat a pot with oil over medium-high heat

Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften

Add chicken, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth

Bring to a boil and let simmer for at least 25 minutes

Remove chicken from the pot and shred it

Add shredded chicken back to the soup and simmer another 5 minutes

Add lime juice and serve with tortilla strips, pieces of avocado, fresh cilantro and lime wedges

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