Sopa de tortilla con pollo

Ingredientes

• 6 medium corn tortillas (cut into 1/4 inch strips)
• 1/4 cup olive oil
• salt (to taste)
• 2 tablespoon olive oil
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 1 medium jalapeno pepper (diced and needed1)
• 1 teaspoon cumin (ground)
• 1 teaspoon chili powder
• 29 ounce crushed tomatoes ((2 14.5 oz cans))
• 4 cups chicken broth (low sodium or no sodium added)
• 2 cups cooked chicken (shredded)
• 1 cup corn (frozen or canned)
• 14.5 ounce black beans ((1 can))
• 1 lime (juiced)
• 2 tablespoon cilantro (chopped)
• 1 avocado (diced for serving)
• cheddar cheese (shredded)
• sour cream

Preparación

1. 1

   Heat 1/4 cup olive oil in a skillet over medium high heat. Add tortilla strips and fry, you will have to do this in batches. Transfer to a paper towel lined plate to soak up the oil then season with salt to taste.

2. 2

   Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add onion, garlic and jalapeño and cook for 3 minutes or until onion is softened.

3. 3

   Add remaining soup ingredients and simmer for 15 minutes. Garnish with cilantro.

4. 4

   Spoon soup into bowls and top with tortilla crisps and other optional toppings.