Chicken Tortilla Soup

Ingredients

US measurements with metric in parentheses.

• 1 tbsp (15 ml) olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced
• 2 tsp (5 g) ground cumin
• 1 tsp (2.5 g) chili powder
• 1 can (14.5 oz / 410 g) fire-roasted tomatoes
• 6 cups (1.4 L) chicken broth
• 1 can (15 oz / 425 g) black beans, drained
• 1 lb (450 g) boneless chicken breasts
• 1 cup (150 g) corn kernels
• Juice of 1 lime
• Tortilla strips, avocado, cilantro and shredded cheese to serve

Instructions

1. Heat the oil in a large pot and cook the onion and jalapeño 5 minutes. Add garlic, cumin and chili powder for 1 minute.
2. Add the tomatoes, broth, beans and chicken. Bring to a boil, then simmer 18 to 20 minutes until the chicken reaches 165°F (74°C).
3. Remove the chicken, shred it, and return it to the pot with the corn.
4. Stir in the lime juice and season with salt.
5. Serve topped with tortilla strips, avocado, cilantro and cheese.