Chicken Tortilla Soup

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 5 cups low-sodium chicken broth
• 1 can (15 oz) black beans, rinsed
• 1 cup corn kernels
• 3 cups cooked shredded chicken
• 1 tbsp lime juice
• 1/2 tsp kosher salt
• 6 corn tortillas, cut into strips
• Avocado, cilantro, and lime wedges, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat 1 tablespoon oil in a soup pot over medium heat, add the onion and jalapeño, and cook for 6 minutes until softened without darkening the vegetables.
2. Step 2.Stir in the garlic, cumin, and chili powder and cook for 30 seconds, moving the spices constantly so they bloom in the oil but do not scorch.
3. Step 3.Add the tomatoes and chicken broth, scrape up any seasoned bits from the bottom, and bring the mixture to a steady but gentle simmer.
4. Step 4.Stir in the black beans and corn, partially cover the pot, and simmer for 15 minutes so the broth develops flavor while the vegetables stay intact.
5. Step 5.Add the shredded cooked chicken and simmer for another 5 minutes, just long enough to heat it thoroughly without drying the tender meat.
6. Step 6.Meanwhile, heat the remaining oil in a wide skillet and cook the tortilla strips in batches until crisp and golden, then drain and season lightly with salt.
7. Step 7.Stir lime juice into the soup, taste carefully, and adjust the salt, cumin, or lime a little at a time until the broth tastes balanced and lively.
8. Step 8.Ladle into bowls and add avocado, cilantro, lime, and crisp tortilla strips only at serving time so the toppings retain their contrasting textures.