Chicken Tortilla Soup

Instructions

1. 1

   Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. 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.

2. 2

   Preheat a pot with 1 tbsp oil over medium-high heat. Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.

3. 3

   Add whole chicken breasts, corn, beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup of cilantro, and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

4. 4

   Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes, then add lime juice.

5. 5

   Serve the soup with tortilla strips, pieces of avocado, fresh cilantro, and lime wedges.