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 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper

1. 01
   Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. 02
   Add minced garlic, ground cumin, and chili powder. Stir and cook for another 1-2 minutes until fragrant.
3. 03
   Pour in the chicken broth and diced tomatoes, and bring the mixture to a simmer.
4. 04
   Add black beans and frozen corn to the pot. Stir well to combine.
5. 05
   Simmer the soup for about 20 minutes to allow flavors to meld.
6. 06
   Stir in lime juice, salt, and black pepper. Adjust seasoning to taste.
7. 07
   Ladle the soup into bowls and top with diced avocado, tortilla strips, and fresh cilantro.
8. 08
   Serve hot, and enjoy your Mexican Tortilla Soup with Avocado!