Chicken Tortilla Soup with Baked Tortilla Strips

• 6 corn tortillas (100% corn, for the strips)
• 3 tbsp, divided olive oil (1 tbsp for the tortilla strips, 2 tbsp for the pot)
• 1 large, diced yellow onion
• 1, seeded and minced jalapeño (leave the seeds in for more heat, or omit for kids)
• 4 cloves, minced garlic
• 1.5 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 can (14.5 oz) canned diced tomatoes (fire-roasted if you can find them)
• 6 cups chicken broth (low-sodium)
• 1 tsp, plus more to taste sea salt
• 1.5 lb (2 large) chicken breast (boneless and skinless)
• 1 cup frozen corn
• 1 can (15 oz) canned black beans (drained and rinsed)
• 2 lime (one juiced, one cut into wedges)
• 1/2 cup, chopped fresh cilantro
• 2, diced ripe avocado (for topping)

Instructions

1. Preheat the oven to 400°F (200°C). Stack the tortillas, cut them in half, then slice crosswise into 1/2-inch strips.
2. Toss the strips on a sheet pan with 1 tbsp of the olive oil and a pinch of salt, spread them out, and bake for 10 to 12 minutes, stirring once, until golden and crisp.
3. While the strips bake, warm the remaining 2 tbsp of olive oil in a large pot over medium heat and cook the onion and jalapeño for about 6 minutes until soft.
4. Stir in the garlic, cumin, chili powder and oregano, and cook for 1 minute until fragrant.
5. Add the tomatoes with their juices, the broth and the salt, and bring to a boil.
6. Add the whole chicken breasts, lower the heat, cover, and simmer for 15 to 18 minutes until the thickest part reads 165°F (74°C).
7. Lift the chicken onto a plate and shred it with two forks, then return it to the pot with the corn and black beans and simmer for 5 minutes.
8. Stir in the juice of 1 lime and half of the cilantro, and adjust the salt to taste.
9. Ladle into bowls and top with avocado, a handful of tortilla strips, the remaining cilantro and a lime wedge.

Tips

• Keep the strips separate and add them at the table so they stay crunchy. Leftover strips keep in an airtight container for 2 days.
• Boneless, skinless chicken thighs work just as well and stay juicier; simmer them for about 20 minutes.
• The soup, without toppings, keeps 4 days in the fridge and freezes for up to 3 months. Reheat gently and add fresh lime at the end.
• For a smokier, hotter pot, stir in a minced chipotle pepper in adobo with the garlic.

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