Enhanced Tortilla Soup

Ingredients

Vegetable oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Chicken breast

2 cups, cooked and shredded

Canned diced tomatoes

1 (14.5-ounce) can

Chicken broth

4 cups

Cumin

1 teaspoon

Chili powder

1 tablespoon

Salt

to taste

Black pepper

to taste

Corn tortillas

4, cut into strips

Lime

1, juiced

Avocado

1, sliced

Cilantro

1/4 cup, chopped

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the shredded chicken, canned diced tomatoes (with juice), chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.
5. While the soup is simmering, preheat the oven to 375°F (190°C).
6. Spread the tortilla strips on a baking sheet in a single layer and bake for 10-12 minutes, or until they are crispy and golden.
7. Once the soup is finished simmering, remove it from heat and stir in the lime juice for a burst of freshness.
8. Serve the soup hot, topped with crispy tortilla strips, sliced avocado, and chopped cilantro for garnish.