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.