Tortilla Soup

Ingredients

• Lime (1, juiced)
• Cilantro (1/4 cup, chopped)
• Avocado (1, sliced)
• Corn tortillas (6, cut into thin strips)
• Salt and pepper (to taste)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Chicken broth (4 cups)
• Canned diced tomatoes (1 can (14.5 oz))
• Chicken breast (2, cooked and shredded)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Vegetable oil (2 tablespoons)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the shredded chicken, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. While the soup is simmering, preheat the oven to 375°F.
5. Place the tortilla strips on a baking sheet and bake for 10-12 minutes, or until crispy.
6. Remove the soup from heat and stir in the lime juice.
7. Serve the soup hot, topped with crispy tortilla strips, sliced avocado, and chopped cilantro.