6 6" corn tortillas, cut into strips
1/4 cup olive oil
1 TBSP olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 whole jalapeno chile pepper, diced and seeded
1 tsp cumin, ground
1 tsp chili powder
1 14.5ounce crushed tomatoes
1 14.5 ounce diced tomatoes with chilis
3 cups chicken broth
1 14 oz can black beans, drained and rinsed
1 14 oz can corn, drained if canned
2 6 ounce chicken breast, boneless skinless
¼ cup cilantro, chopped
1 whole lime, juiced
2 whole avocados , peeled and sliced
1.Heat ¼ cup olive oil in small pan over medium heat.
Add the tortillas in small batches and cook until crisp.
Drain on paper towels and salt as desired. Let cool.
2.Heat 1 TBPS of olive oil in a large pot over medium heat. Add onion and jalapeño and cook until soft. Add garlic and cook 1 minute more.
3.Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
4.Remove chicken and shred with two forks. Place back in the pot and simmer 3 more minutes. Serve topped with tortilla chips.
30 Minute, Soups