Tortilla Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 2 jalapeños, finely diced (optional)
• 6 cups chicken broth
• One 14.5-ounce can fire-roasted diced tomatoes (or puree)
• One 14.5-ounce can black beans, rinsed and drained
• 3 grilled chicken breasts, or leftover rotisserie chicken shredded
• 2 limes, juiced, plus wedges for garnish (or lemon juice)
• Salt and freshly ground black pepper
• 1 cup roughly chopped fresh cilantro leaves
• One 8-inch flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted, sliced (optional)
• 1 cup shredded Monterrey cheese (optional)

Directions

• In a large saucepan heat the vegetable oil
• Add the onions and cook for 2 minutes
• Once the onions have softened add the garlic and jalapeños and cook for another minute
• Pour the chicken broth, tomatoes and beans into the pot and bring to a boil
• If thicker soup is desired, add corn starch before mixture is hot mixing it in to remove any clumps
• Reduce heat and simmer for 30 minutes or more
• Add lime juice and fresh cilantro to the pot
• In a serving bowl add a mound of shredded chicken
• Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese