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:

1. Preheat a pan with 1/4 cup oil over medium-high heat.
2. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.
3. 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.
4. Preheat a pot or Dutch oven with olive oil over medium-high heat.
5. Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.
6. Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, and salt.
7. Bring to a boil and let simmer for about 20 minutes or until chicken is just cooked through and easy to shred.
8. Remove chicken from the pot and shred it using 2 forks.
9. Add shredded chicken back to the soup and simmer another 5 minutes.
10. Remove from heat and stir in cilantro and lime juice.
11. Serve the soup garnished with tortilla strips, diced avocado, fresh cilantro and lime wedges, or your favorite toppings.