Homestyle Chicken Tortilla Soup (Print Version)

# Ingredients:

→ Soup Base

01 - Olive oil - 1 tablespoon
02 - Medium onion, chopped
03 - Garlic cloves, minced - 3
04 - Jalapeño pepper, seeded and diced - 1
05 - Ground cumin - 1 teaspoon
06 - Chili powder - 1 teaspoon
07 - Chicken breasts - 1 pound (2 medium)

→ Soup Ingredients

08 - Crushed tomatoes - 20 oz can
09 - Chicken broth - 32 oz
10 - Black beans, drained and rinsed - 14 oz can
11 - Corn, drained and rinsed - 14 oz can
12 - Fresh cilantro, chopped - ½ cup
13 - Lime juice from 1 lime
14 - Salt - 1 teaspoon, or to taste

→ Tortilla Strips

15 - Olive oil - ¼ cup
16 - Corn tortillas (6-inch) - 8

→ Toppings

17 - Large avocado, diced
18 - Lime wedges for serving

# Instructions:

01 - Heat ¼ cup oil in a pan over medium-high heat. Cut tortillas into thin strips and fry in batches until crispy. Drain on paper towels.
02 - Heat oil in a pot over medium-high heat. Sauté onion, garlic, and jalapeño until softened.
03 - Add chicken breasts, corn, beans, spices, tomatoes, cilantro, and broth. Bring to boil and simmer for 25 minutes.
04 - Remove and shred chicken, return to pot. Simmer 5 more minutes and add lime juice.
05 - Ladle soup into bowls and top with tortilla strips, avocado, fresh cilantro, and lime wedges.

# Notes:

01 - Perfect for cold weather and can be made ahead
02 - Customize heat level by adjusting jalapeño amount

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