Chicken Tortilla Soup

Article adapted from: spendwithpennies.com

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 14.5 oz crushed tomatoes
• 1 can diced tomatoes with chilis such as rotel
• 3 cups chicken broth
• 14.5 oz can black beans rinsed & drained
• 1 cup corn drained if canned
• 2 chicken breasts boneless, skinless
• 3 large cloves garlic minced
• 1 jalapeño diced and seeded
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 cup cilantro chopped
• 1 lime juiced
• 1 avocado sliced

Crispy Tortilla Strips

• 6 6- inch corn tortillas cut into 1/4-inch strips
• 1/4 cup olive oil
• salt

Instructions

1. First Heat 1/4 cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
2. Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
3. Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
4. Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
5. Finally Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.

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