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Article adapted from: spendwithpennies.com
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 14.5 oz crushed tomatoes
- 1 can diced tomatoes with chilis such as rotel
- 3 cups chicken broth
- 14.5 oz can black beans rinsed & drained
- 1 cup corn drained if canned
- 2 chicken breasts boneless, skinless
- 3 large cloves garlic minced
- 1 jalapeño diced and seeded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 cup cilantro chopped
- 1 lime juiced
- 1 avocado sliced
Crispy Tortilla Strips
- 6 6- inch corn tortillas cut into 1/4-inch strips
- 1/4 cup olive oil
- salt
- First Heat 1/4 cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
- Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
- Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
- Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
- Finally Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.