Tortilla Strips: Begin by heating 1/4 cup of olive oil in a pan over medium-high heat. Cut the corn tortillas into thin strips and fry them in batches until golden and crispy. Remove the strips from the pan and drain on a paper towel. Continue frying the remaining tortilla strips, adding more oil if necessary, then set aside.
Chicken Tortilla Soup: In a large pot, warm some olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté until the vegetables have softened and become aromatic.
Next, place the whole chicken breasts into the pot along with the drained corn, black beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup of chopped cilantro, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for at least 25 minutes, allowing the flavors to meld.
Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup and let it simmer for an additional 5 minutes. Stir in the freshly squeezed lime juice for a burst of brightness.
To serve, ladle the soup into bowls and top with the crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges. Enjoy the hearty and flavorful experience of this comforting dish!
ADVERTISEMENT
