Chicken Tortilla Soup

45 min6 servings

A bright, broth-based soup with shredded chicken, black beans, corn, and crispy tortilla strips.

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prepCut tortillas into ¼-inch strips
6 small corn tortillas	Fry tortilla strips 1 min per side, drain & salt				Season with salt & pepper, plate with toppings
60 ml vegetable oil
salt
15 ml olive oil	Sauté onion, garlic & jalapeño 3–4 min	Add broth, beans, tomatoes, corn, lime, cilantro & spices	Add chicken, bring to boil, simmer 20 min	Shred chicken, return to pot, simmer 3 min
1 yellow onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and diced
720 ml chicken broth
1 (425 g) can black beans, drained and rinsed
410 g crushed tomatoes
1 (280 g) can diced tomatoes with chilies, with juices
150 g corn kernels, drained if canned
1 lime, juiced
10 g chopped fresh cilantro
1 teaspoon cumin
1 teaspoon chili powder
2 boneless skinless chicken breasts, about 170 g each
1 avocado, sliced, for garnish

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