Chicken Tortilla Soup

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 1 jalapeño, seeded and minced
• 3 cloves garlic, minced
• 2 tsp chili powder and 1 tsp ground cumin
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 6 cups chicken broth
• 1 1/2 lb boneless, skinless chicken breasts or thighs
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• juice of 1 lime
• salt to taste
• to serve: tortilla chips or strips, diced avocado, cilantro, sour cream, shredded cheese

Steps

1. Heat the oil in a large pot over medium heat. Cook the onion and jalapeño until soft, about 5 minutes. Add the garlic, chili powder and cumin for 1 minute.
2. Add the tomatoes and broth and bring to a simmer. Add the whole chicken pieces and simmer gently until cooked through (165°F), 15 to 20 minutes.
3. Lift out the chicken and shred it with two forks.
4. Return the chicken to the pot with the beans and corn and simmer 5 minutes. Stir in the lime juice and season with salt.
5. Serve topped with tortilla strips, avocado, cilantro and any other toppings you like.

TipAdd the tortilla strips just before eating; they get soft fast in the broth.