Tortilla Soup

Ingredients

• 1 Tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 1/4 lb boneless skinless chicken breasts
• 2 Tbsp fresh lime juice
• to taste salt
• 6 (6-in) corn tortillas, cut in 1/4-in strips
• 1/2 cup vegetable oil, for frying
• 1 avocado, diced
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped

Before you start

• Line a plate with paper towels.

Directions

1. Cook until soft, 5 min: vegetable oil, onion, garlic, jalapeño.
2. Simmer covered until the chicken reaches 165°F, about 20 min: step 1, chicken broth, diced tomatoes, ground cumin, chili powder, boneless skinless chicken breasts.
3. Lift out the chicken, shred, return to the pot: step 2.
4. Stir in: step 3, fresh lime juice, salt.
5. Fry in batches until crisp, 1 to 2 min: corn tortillas, vegetable oil.
6. Ladle into bowls, top: step 4, step 5, avocado, Monterey Jack cheese, sour cream, fresh cilantro.