Chicken tortilla soup

CHICKEN tortilla soup is the perfect cold weather weeknight dinner. It comes together in one pot.

Ingredients

One tablespoon olive oil; One medium onion, chopped; Three garlic cloves, minced;

One jalapeno pepper, seeded and diced; One teaspoon ground cumin; One teaspoon chilli powder; One lb (pound) chicken breasts, (two medium); 20 ounces crushed tomatoes;

32 ounces chicken broth;

◆14 ounces black beans, drained and rinsed;

14 ounces corn, drained and rinsed;

Half cup cilantro, chopped, divided (reserve quarter of it for garnish);

One lime, juiced;

One teaspoon salt, or to taste

Homemade tortilla strips

Quarter cup olive oil;

Eight corn tortillas, (6” tortillas)

Toppings

One large avocado, diced;

One lime, cut into wedges, to serve

Instructions Tortilla strips:

1. Preheat a pan with quarter 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.

Chicken tortilla soup:

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

2. Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, quarter cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

3. Remove chicken from the pot and shred it using two forks. Add shredded chicken back to the soup and simmer another five minutes then add lime juice.

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