Chicken Tortilla Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil for soup.
02 - 1 medium onion, diced.
03 - 3 fresh garlic cloves, finely chopped.
04 - 1 jalapeño, seeds removed and chopped.
05 - 1 teaspoon ground cumin.
06 - 1 teaspoon chili powder.
07 - 2 medium chicken breasts (about 1 pound).
08 - 1 can (20 oz) crushed tomatoes.
09 - 4 cups (32 oz) chicken broth.
10 - 1 can (14 oz) black beans, rinsed.
11 - 1 can (14 oz) corn, drained.
12 - 1/2 cup fresh cilantro, chopped.
13 - 1 fresh lime, juiced.
14 - 1 teaspoon salt.
15 - 1/4 cup olive oil for tortilla strips.
16 - 8 corn tortillas (6-inch size).
17 - 1 ripe avocado, cut into chunks.
18 - 1 lime, cut for serving.

# Instructions:

01 - Heat oil in a pan over medium-high heat. Cut tortillas into thin strips. Fry in batches until crispy. Drain on paper towels.
02 - Heat oil in a large pot. Cook onion, garlic, and jalapeño until soft and fragrant.
03 - Add chicken, vegetables, spices, tomatoes, broth, and 1/4 cup cilantro. Boil then simmer for 25 minutes.
04 - Take out chicken, shred with forks. Return to pot with lime juice. Simmer 5 more minutes.
05 - Ladle into bowls. Top with tortilla strips, avocado, fresh cilantro, and lime wedges.

# Notes:

01 - Make tortilla strips fresh for best crunch.
02 - Adjust jalapeño amount for desired heat.
03 - Save some cilantro for garnish.

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