Chicken Tortilla Soup

Yield: 6 servings | Total Time: 30 minutes

Soup:

• 2 Tbsp. vegetable oil

• 1/2 medium yellow or white onion, diced

• 4 cloves garlic, minced

• 1 jalapeno, finely diced

• 2 Tbsp. chiles in adobo

• 2 tsp. chile powder

• 1 tsp. salt

• 1 quart chicken stock

• 1 pound boneless chicken tenders

• 15 ounces canned or frozen corn

• 8 ounces diced roasted green chiles

• 28 ounces crushed tomatoes

Tortilla Strips + Optional Garnishes:

• 4 Tbsp. vegetable oil

• 4 small corn or flour tortillas, cut into 1/4 inch strips

• Optional garnishes: fresh cilantro, lime wedges, sour cream, lime wedges, and avocado.

Directions:

Make Soup: Heat 2 Tbsp. vegetable oil in a large heavy bottomed pot over medium heat. Add onion, garlic and jalapeno and cook, stirring occasionally until onions are soft and translucent, about 10 minutes. Add the chiles in adobo and stir until evenly coated, then add chicken stock, chicken tenders, corn, green chiles crushed tomatoes, salt and cumin and bring to a boil. Let simmer until chicken is cooked through and is fork tender, about 25 minutes.

Make Tortilla Strips: Heat vegetable oil in a skillet or frying pan over medium heat, then working in batches, fry tortilla strips for about 1-2 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle generously with salt.

Assemble Soup: Ladle soup into bowls and top with sour cream, avocado, cilantro, and tortilla strips. Serve with lime wedges.