Chicken Tortilla Soup

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chiles
• 1 tsp ground cumin
• 1 tsp chili powder
• 6 cups chicken broth
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• tortilla strips, avocado, and lime, for serving

Instructions

1. 1Heat the olive oil in a large pot over medium heat and saute the onion for 4-5 minutes until softened.
2. 2Add the garlic, cumin, and chili powder and cook for 1 minute until fragrant.
3. 3Stir in the diced tomatoes, green chiles, and chicken broth, then add the chicken breasts.
4. 4Bring to a boil, reduce to a simmer, and cook for 20 minutes until the chicken is cooked through to 165°F.
5. 5Remove the chicken, shred it, and return it to the pot along with the corn and black beans.
6. 6Simmer for another 5-10 minutes to let the flavors combine, then season to taste.
7. 7Ladle into bowls and top with tortilla strips, avocado, and a squeeze of lime.

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