Chicken Tortilla Soup

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion
• 3 clove garlic
• 14½ oz diced tomatoes
• 4 cup chicken broth
• 15 oz canned black beans
• 15 oz canned corn
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 6 corn tortillas
• ½ cup vegetable oil
• 1 avocado (optional)
• ½ cup shredded Monterey Jack cheese (optional)
• ¼ cup fresh cilantro (optional)
• 1 lime (optional)

Steps

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, salt, and pepper; cook for 1 minute until fragrant.
2. Add diced tomatoes (undrained), chicken broth, drained and rinsed black beans, and corn to the pot. Bring to a simmer.
3. Add chicken breasts to the simmering broth. Cover and cook for 15-20 minutes, or until chicken is cooked through. Remove chicken, shred it using two forks, then return shredded chicken to the pot.
4. While the soup simmers, prepare tortilla strips: Cut corn tortillas into thin strips. Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy. Remove with a slotted spoon and place on paper towels to drain.
5. Taste the soup and adjust seasonings if needed. Ladle hot soup into bowls.
6. Garnish each serving with crispy tortilla strips, sliced avocado, shredded cheese, fresh cilantro, and a squeeze of fresh lime juice, if desired.