Chicken Tortilla Soup

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Ingredients  

• 1 tablespoon olive oil
• 1 onion chopped
• 3 large cloves garlic minced
•  1 jalapeño diced and seeded
•  1 teaspoon ground cumin
•  1 teaspoon chili powder
• 14 ½ ounces crushed tomatoes
• 1 can diced tomatoes with chilis such as rotel  
• 3 cups chicken broth  
• 14 ½ ounces can black beans rinsed & drained
• 1 cup corn drained if canned * I prefer to use white hominy instead of corn.
  
•  2 chicken breasts boneless, skinless
• ¼ cup cilantro chopped
•  1 lime juiced
•  1 avocado sliced, for garnish
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  Crispy Tortilla Strips

•  6 6" corn tortillas cut into ¼" strips
•  ¼ cup olive oil
•  salt
• 
  

Instructions 

• Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
• Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
• Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
• Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
• Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.

For the Chicken Tortilla Soup:

1. Saute jalapeno and onion until fragrant (remove the jalapeno seeds to make it less spicy)
2. Add everything else and simmer
3. Remove the chicken and shred it with a couple of forks
4. Add the chicken back in
5. Serve it with tortilla strips and desired toppings