Ingredients

The following ingredients have 4 Servings
  • 6 medium corn tortillas (cut into 1/4 inch strips)
  • 1/4 cup olive oil
  • salt (to taste)
  • 2 tablespoon olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 medium jalapeno pepper (diced and needed1)
  • 1 teaspoon cumin (ground)
  • 1 teaspoon chili powder
  • 29 ounce crushed tomatoes ((2 14.5 oz cans))
  • 4 cups chicken broth (low sodium or no sodium added)
  • 2 cups cooked chicken (shredded)
  • 1 cup corn (frozen or canned)
  • 14.5 ounce black beans ((1 can))
  • 1 lime (juiced)
  • 2 tablespoon cilantro (chopped)
  • 1 avocado (diced for serving)
  • cheddar cheese (shredded)
  • sour cream

Instruction

  • Heat 1/4 cup olive oil in a skillet over medium high heat. Add tortilla strips and fry, you will have to do this in batches. Transfer to a paper towel lined plate to soak up the oil then season with salt to taste.
  • Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add onion, garlic and jalapeño and cook for 3 minutes or until onion is softened.
  • Add remaining soup ingredients and simmer for 15 minutes. Garnish with cilantro.
  • Spoon soup into bowls and top with tortilla crisps and other optional toppings.