Chicken Tortilla Soup

Ingredients

• Tortilla chips / strips
• 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 can crushed tomatoes
• 32 oz chicken broth
• 14 oz can black beans, 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
• 1 large avocado, diced
• 1 lime, cut into wedges, to serve

Instructions

1. Finely chop onion, garlic, jalapeño. Also finely chop cilantro.
2. Preheat a pot with oil over medium-high heat.
3. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
4. Add chicken broth, whole chicken breasts, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro.
5. Bring to a boil (high heat) and let simmer (low heat) for at least 25 minutes.
6. Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup.
7. Let simmer another 5 minutes then add lime juice.
8. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.