Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (diced); 1 red bell pepper (diced); 1 jalapeño (seeded and minced); 4 clove garlic cloves (minced); 1 tablespoon chili powder; 2 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 can diced tomatoes with green chiles (10 oz) (with juices); 1 can tomato sauce (8 oz); 6 cup low-sodium chicken broth; 1.5 pound boneless skinless chicken breasts; 1 can black beans (15 oz) (drained and rinsed); 1 cup frozen corn; 1 teaspoon kosher salt; 2 tablespoon fresh lime juice; ¼ cup fresh cilantro (chopped); 4 corn tortillas (6-inch, cut into thin strips); 1 tablespoon vegetable oil; ¼ teaspoon kosher salt; 1 ripe avocado (diced); 1 cup shredded Monterey Jack cheese; ½ cup sour cream

Instructions

Bake the tortilla strips
Bake the tortilla strips:
Preheat the oven to 400°F. Toss the strips from 4 corn tortillas with 1 tablespoon vegetable oil and ¼ teaspoon kosher salt, spread on a baking sheet, and bake for 10 to 12 minutes, stirring once, until golden and crisp.
Sauté
Sauté:
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 1 diced red bell pepper, and 1 minced jalapeño and cook for 5 minutes. Add 4 minced garlic cloves, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, and 1 teaspoon oregano and cook for 1 minute.
Simmer the chicken
Simmer the chicken:
Add 1 can diced tomatoes with green chiles, 1 can tomato sauce, 6 cups chicken broth, 1½ pounds chicken breasts, and 1 teaspoon kosher salt. Bring to a boil, then cover and simmer for 20 minutes, until the chicken reaches 165°F.
Shred and finish
Shred and finish:
Shred the chicken with two forks and return it to the pot with 1 can drained black beans and 1 cup frozen corn. Simmer for 5 minutes, then stir in 2 tablespoons lime juice and ¼ cup chopped cilantro.
Serve
Serve:
Ladle the chicken tortilla soup into 6 bowls and top each with crispy tortilla strips, diced avocado, about 2½ tablespoons Monterey Jack, and a spoonful of sour cream.

Tips

Baking your own tortilla strips takes 10 minutes and makes the soup taste restaurant-worthy, but crushed tortilla chips work in a pinch. For more heat, leave the seeds in the jalapeño or add a chipotle in adobo. Use 4 cups shredded rotisserie chicken to cut the cooking time in half.

Storage

Store the soup and toppings separately in the refrigerator for up to 4 days. The soup freezes well for up to 3 months; keep the tortilla strips in an airtight container at room temperature for up to 3 days.