Ingredients
- 6 corn tortillas 6-inches, cut into thin strips
- 2 tablespoons olive oil divided
- pinch of salt for tortilla strips
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 medium jalapeño pepper seeded and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder plus more, to taste
- 4 cups low-sodium chicken broth
- 1 can crushed tomatoes (14 1/2 ounces) preferably fire-roasted
- 1 1/2 cups shredded cooked chicken
- 1 cup frozen corn
- Juice of 1 lime
- Salt and pepper to taste
- Diced avocado, shredded Monterey Jack cheese, chopped fresh cilantro, lime wedges optional toppings
Instructions
- Preheat your oven to 375°F. In a bowl, toss the tortilla strips with 1 tablespoon olive oil and a pinch of salt. Spread them on a baking sheet and bake for 12-15 minutes until crisp.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the ground cumin and chili powder; cook for 1 minute until fragrant. Pour in the chicken broth and crushed tomatoes. Bring to a simmer, then add the shredded chicken and frozen corn. Let the soup simmer for 20 minutes so the flavors meld.
- Stir in the lime juice and season with salt and pepper. Remove the pot from heat.
- Ladle the soup into bowls. Top each serving with the crisp tortilla strips and garnish with optional toppings like diced avocado, shredded cheese, chopped cilantro, and a wedge of lime.
