Easy Chicken Tortilla Soup

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth (preferably low-sodium)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (canned or frozen)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 corn tortillas, cut into strips
• 1 avocado, diced
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional: sour cream or Greek yogurt

Instructions

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for about 6-7 minutes on each side, or until cooked through and golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove the chicken from the pot and let it rest for a few minutes before shredding.
2. In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté for about 3-5 minutes, or until the vegetables are soft and fragrant.
3. Pour in the chicken broth and add the can of diced tomatoes, along with their juices. Add the black beans, corn, chili powder, and cumin. Stir well to combine, and let the mixture come to a gentle boil over medium-high heat.
4. Shred the cooked chicken using two forks. Once the soup is boiling, add the shredded chicken back into the pot. Reduce the heat to low and let the soup simmer for about 15 minutes.
5. In a separate skillet, heat vegetable oil over medium heat. Add the tortilla strips and fry until they are crispy and golden brown, about 2-3 minutes. Remove them and place them on a paper towel to drain excess oil.
6. Ladle the soup into bowls and top generously with fried tortilla strips, diced avocado, shredded cheese, chopped cilantro, and a squeeze of lime juice.