2 boneless, skinless chicken breasts
1 tbsp. olive oil
1 onion, chopped
3 large cloves garlic, minced
1 jalapeño, diced and seeded
1 tsp. ground cumin
1 tsp. chili powder
14.5 oz crushed tomatoes
1 can diced tomatoes with chilis
3 cups chicken broth
14.5 oz. can black beans, rinsed and drained
1 cup corn, drained if canned
1/4 cup cilantro, chopped
1 lime, juiced
1 avocado, sliced
For crispy tortilla strips:
6 six-inch corn tortillas cut into 1/4-inch strips
1/4 cup olive oil
Heat 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. Cook until onion is softened.
Add remaining ingredients and simmer 20 minutes or until chicken is cooked through (chicken internal temperature should be at 165ºF).
Remove chicken and shred. Add back to the pot and simmer for three minutes.
Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.