Chicken Tortilla Soup

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 lb chicken breasts, (2 medium)
• 20 oz crushed tomatoes
• 32 oz chicken broth
• 14 oz black beans, drained and rinsed
• 14 oz corn, drained and rinsed
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste

Directions

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, chili powder, cumin, crushed tomatoes, salt, 1/4 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 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.