===== Chicken Tortilla Soup =====
\\ 
[[Chicken]], [[Soup]]\\
Prep Time: 15 minutes\\ 
Cook Time: 30 minutes\\ 
Serves: 5\\ 

Ingredients:
  * 2 Tbsp light olive oil
  * 1 large yellow onion (chopped)
  * 4 garlic cloves (minced)
  * 1-2 jalapeno peppers (seeded and diced)
  * 32 oz chicken broth
  * 28 oz can crushed tomatoes
  * 1 lb chicken breasts (2 medium), or leftover rotisserie chicken
  * 15 oz can corn (drained and rinsed)
  * 15 oz can black beans (drained and rinsed)
  * 1 1/2 tsp chilli powder
  * 1 1/2 tsp ground cumin
  * 1 tsp salt (or to taste)
  * 1/3 cup cilantro (chopped, plus more to garnish)
  * 1 1/2 Tbsp lime juice (from 1 lime, or to taste)
  * 1/4 cup olive oil
  * 8 corn tortillas (6" tortillas)
  * 1 large avocado (diced)
  * 1 lime (cut into wedges, to serve)

Steps:
  - Preheat a pan with 1/4 cup oil over medium-high heat.
  - Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.
  - Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed, then set aside.
  - Preheat a pot or Dutch oven with olive oil over medium-high heat.
  - Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.
  - Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, and salt.
  - Bring to a boil and let simmer for about 20 minutes or until chicken is just cooked through and easy to shred.
  - Remove chicken from the pot and shred it using 2 forks.
  - Add shredded chicken back to the soup and simmer another 5 minutes.
  - Remove from heat and stir in cilantro and lime juice.
  - Serve the soup garnished with tortilla strips, diced avocado, fresh cilantro and lime wedges, or your favorite toppings.

{{tag>chicken soup}}