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
Toppings
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