Chicken Tortilla Soup

Ingredients

Tortilla strips

• 6 corn tortillas, cut into thin strips
• 1 tbsp vegetable oil
• ¼ tsp fine salt

Soup

• 2 tbsp vegetable oil
• 1 large yellow onion, chopped
• 1 jalapeño, seeded and finely chopped
• 4 garlic cloves, chopped
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano, preferably Mexican oregano
• 14 ½ oz can fire-roasted diced tomatoes, 1 can (about 400 g)
• 6 cups chicken broth
• 1 ½ lb boneless, skinless chicken breasts or thighs
• 2 corn tortillas, torn into pieces
• 15 oz can black beans, 1 can (about 425 g), drained and rinsed
• 1 cup frozen corn
• 1 tsp fine salt, or to taste
• 2 tbsp fresh lime juice

Toppings

• 2 ripe avocados, diced
• 4 radishes, thinly sliced
• ½ cup fresh cilantro
• 1 lime, cut into wedges

Instructions

Bake the tortilla strips

1. Heat the oven to 400°F (205°C). Toss the tortilla strips with the oil and salt, spread on a baking sheet and bake for 10 to 12 minutes, stirring once, until golden and crisp.

Make the soup

2. Heat the oil in a large pot over medium heat. Add the onion and jalapeño and cook for 6 minutes, until soft. Add the garlic, chili powder, cumin and oregano and cook for 1 minute.
3. Add the tomatoes, broth and torn tortillas. Bring to a boil, then add the chicken, reduce the heat and simmer gently, partly covered, for 18 to 20 minutes, until the chicken reaches 165°F (74°C).
4. Transfer the chicken to a board and shred it with two forks.
5. Blend about 2 cups of the soup until smooth and stir it back into the pot (or pulse briefly with an immersion blender).
6. Add the shredded chicken, black beans, corn and salt and simmer for 5 minutes. Stir in the lime juice and taste for seasoning.
7. Ladle into bowls and top with the tortilla strips, avocado, radishes and cilantro. Serve with lime wedges.