Chicken Tortilla Soup

🛒 Ingredients

• Olive oil 3 g · 30 kcal
• Yellow onion, chopped 28 g · 11 kcal
• Garlic, minced 4 g · 5 kcal
• Jalapeño, deseeded and minced 4 g · 1 kcal
• Chili powder 1 g · 3 kcal
• Ground cumin 1 g · 2 kcal
• Dried oregano 0 g · 1 kcal
• Low-sodium chicken broth 240 g · 10 kcal
• Diced tomatoes, canned (undrained) 100 g · 18 kcal
• Cooked chicken breast, shredded 50 g · 82 kcal
• Black beans, canned (rinsed and drained) 63 g · 86 kcal
• Frozen corn 60 g · 52 kcal
• Fresh lime juice 5 g · 2 kcal
• Fresh cilantro, chopped 1 g · 0 kcal
• Avocado, sliced 38 g · 60 kcal
• Corn tortilla strips, baked 20 g · 78 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion, minced garlic, and deseeded minced jalapeño; sauté for 5-7 minutes until softened.
2. Stir in chili powder, ground cumin, and dried oregano; cook for 1 minute until fragrant.
3. Pour in the low-sodium chicken broth and canned diced tomatoes; bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
4. Add the shredded cooked chicken, rinsed black beans, and frozen corn; simmer for another 5-7 minutes to heat through.
5. Remove the pot from heat, then stir in fresh lime juice and chopped cilantro.
6. Ladle the hot soup into bowls and garnish each serving with sliced avocado and crispy baked corn tortilla strips.