Chicken Tortilla Soup

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •2 teaspoons cumin
• •6 cups chicken broth
• •2 cups cooked shredded chicken
• •1 can (14 oz) diced tomatoes
• •1 lime, juiced
• •8 corn tortillas, cut into strips
• •1 teaspoon salt
• •½ teaspoon black pepper
• •Optional toppings avocado, cilantro, sour cream, tortilla chips

Directions

1. 1Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cumin, cooking for 1 minute until fragrant.
2. 2Pour in chicken broth and diced tomatoes with their juice. Add shredded chicken and bring to a simmer.
3. 3Simmer for 10 minutes to blend flavors. Stir in lime juice, salt, and black pepper.
4. 4While soup simmers, heat 1 inch of oil in a separate skillet over medium-high heat. Fry tortilla strips until golden and crispy, about 2 minutes. Drain on paper towels.
5. 5Ladle soup into bowls and top with crispy tortilla strips and desired toppings.

💡 Keep tortilla strips separate from chicken tortilla soup until serving; simmered strips lose all crispness and over-thicken the broth.

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