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Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

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Ingredients (one per line) 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) 28 oz can crushed tomatoes 32 oz chicken broth 14 oz can black beans (drained and rinsed) 14 oz can corn (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) 1/4 cup olive oil 8 corn tortillas (6" tortillas) 1 large avocado (diced) 1 lime (cut into wedges, to serve)

Instructions Tortilla Strips: Prepare Chips Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside. Chicken Tortilla Soup: Cook Veggies Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften. Cook Soup Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes. Shred Chicken Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

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