Chicken Tortilla Soup

A hint of spice and just the right amount of veggies, crunchy tortilla strips, and cheese takes this mouthwatering soup to a whole other level! It's amazing what you can do with canned veggies! A wonderful hearty meal that's bursting with flavor in every bite.

Chicken Tortilla Soup

Ingredients:
- 1 cup diced onion
- 3 cloves garlic
- 1 serrano pepper
- 1/2 cup fresh cilantro de-stemmed and chopped
- 2 cans diced tomatoes (NOT drained)
- 1 can black beans (drained)
- 3/4 can corn (drained)
- 2 cups chicken broth
- 2 cups shredded chicken (rotisserie chicken is super easy for this)
- Mexican style shredded cheese (1/2 cup for soup, extra cheese for topping)
- 1 lime
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- salt & pepper to taste
- 1/4 tsp chili powder
- 1/4 tsp cayenne if you’re feeling extra spicy
- sour cream & avocado for topping
- corn tortillas
- avocado & olive oil

Directions for tortilla strips:
1. Preheat oven to 375 degrees.
2. Slice 4 corn tortillas into 1/4” strips and cut in half.
3. Cover baking sheet with aluminum foil and place tortilla strips in a single layer. Toss with 1 tsp olive oil and dash of salt and pepper, making sure to evenly distribute.
4. Bake for 10-15 minutes or until crispy, can be done while soup is simmering.

Directions for soup:
1. Heat 1 tbsp avocado oil in stock pot or dutch oven on medium heat.
2. Add onion, serrano pepper, garlic, and cilantro and cook until tender ~5 mins.
3. Add tomatoes, black beans, corn, and seasonings.
4. Let reduce for 5 minutes.
5. Add chicken broth, shredded chicken, and juice of 1 lime.
6. Cover and let simmer for 20-25 minutes, stirring occasionally. Turn heat to low if it starts to boil over.

7. Add 1/2 cup of cheese to thicken soup. If soup is still too thin, continue to let boil for 5-10 minutes.
8. Remove from heat, dish up, and add your toppings! Sour cream, Avocado, tortilla strips, cilantro, and more cheese are my favs! Maybe even some extra jalapenos too!

Bon Appetit!