Mexican Tortilla Soup with Chicken and Lime

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can diced tomatoes, with juice
• 1 cup corn kernels, fresh or frozen
• 1 cup black beans, canned, drained and rinsed
• 2 tablespoons lime juice, freshly squeezed
• 1 cup cilantro, chopped

• 4 corn tortillas , cut into strips and fried
• 1 cup avocado, diced
• 1 cup Monterey Jack cheese, shredded
• 1 medium lime, cut into wedges

Method

1. 01
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. 02
   Stir in the ground cumin and chili powder, cooking for an additional minute until fragrant.
3. 03
   Pour in the chicken broth and bring to a simmer. Add the chicken pieces and cook until they are no longer pink, about 10 minutes.
4. 04
   Add the diced tomatoes (with juice), corn, and black beans to the pot. Simmer for another 10 minutes to meld the flavors.
5. 05
   Stir in the freshly squeezed lime juice and chopped cilantro. Season the soup with salt and pepper to taste.
6. 06
   While the soup is simmering, fry the tortilla strips in a small amount of oil until crispy. Drain on paper towels.
7. 07
   Ladle the soup into bowls and top with fried tortilla strips, diced avocado, shredded Monterey Jack cheese, and lime wedges. Serve immediately.