Chicken Tortilla Soup!

This soup is a winner!

I love this soup! It's so perfect for a cold night. 

So many different tastes and textures. I just can't get enough!

Here's what you'll need:

• 1 medium onion, diced
• 1 jalapeno, diced
• 2 cloves of garlic, minced
• 6 cups low sodium chicken broth
• 1 can fire roasted tomatoes
• 2 chicken breasts
• 1 can black beans, rinsed
• 1 cup frozen corn
• 1 cup chopped cilantro
• 2 limes, juiced
• 1 avocado, diced
• 3 tortillas, sliced
• salt and pepper
• olive oil
• sour cream and mexican-blend cheese for garnish

In a pot, pour 2 tbs of olive oil, add diced onion and saute for about 2-3 minutes, season with salt and pepper. Next add the jalapeno and garlic (for a spicier soup you can leave the seeds and the ribs of the jalapeno on and add them to the soup, for less spice remove seeds and ribs.) and cook an additional 2 minutes, also seasoning with salt and pepper. Next add the chicken broth and fire roasted tomatoes, bring to a boil. Add the raw chicken breasts and cook for about 20 minutes. Remove the chicken from the soup, set aside and let cool for shredding later. Let soup simmer for about 10 minutes, uncovered. Let the soup cool for a bit, a hot soup going into the blender is never a good idea. Once the soup has cooled a bit, blend the soup. Return the blended soup to the pot and add in black beans, corn, and shredded chicken, bring to a simmer. Turn off heat and add lime juice and cilantro. 

Meanwhile slice up tortillas, toss with olive oil, salt and pepper and cook in a 375 degree oven for about 5 - 10 minutes, until crispy. Keep an eye on the tortilla strips, they will go fast.

To serve, pour soup in a bowl, top with cheese, sour cream, diced avocado, and tortilla strips.

Enjoy!