Mexican Tortilla Soup with Avocado

Ingredients

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth low sodium
• 1 can diced tomatoes 14.5 oz
• 1 can black beans rinsed and drained
• 1 cup frozen corn
• 2 tablespoons lime juice
• 1 medium avocado diced
• 1 cup tortilla strips baked or fried
• 1/4 cup fresh cilantro chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. 2 Add minced garlic, ground cumin, and chili powder. Stir and cook for another 1-2 minutes until fragrant.
3. 3 Pour in the chicken broth and diced tomatoes, and bring the mixture to a simmer.
4. 4 Add black beans and frozen corn to the pot. Stir well to combine.
5. 5 Simmer the soup for about 20 minutes to allow flavors to meld.
6. 6 Stir in lime juice, salt, and black pepper. Adjust seasoning to taste.
7. 7 Ladle the soup into bowls and top with diced avocado, tortilla strips, and fresh cilantro.
8. 8 Serve hot, and enjoy your Mexican Tortilla Soup with Avocado!