Chicken Tortilla Soup

Ingredients

• 8 small corn tortillas – cut into 0.5-inch strips
• 1 cup vegetable oil – for frying tortilla strips
• 2 tbsp vegetable oil
• 1 medium yellow onion – diced
• 1 jalapeño – stemmed, seeded, finely chopped
• 3 cloves garlic – minced
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp dried oregano
• 14.5 ounces canned fire-roasted diced tomatoes
• 15 ounces black beans – drained and rinsed
• 1.5 cups frozen corn kernels – thawed
• 6 cups chicken broth
• 1.25 pounds boneless skinless chicken breasts
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 2 medium limes – juiced
• avocado – diced (for serving)
• cilantro – chopped (for serving)
• Monterey Jack cheese – shredded (for serving)
• sour cream – for serving
• limes – cut into wedges (for serving)

Instructions

1. Cut the corn tortillas into 0.5-inch strips.
2. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat to about 350°F; the oil should shimmer. Fry the tortilla strips in batches until crisp and lightly golden, 1–2 minutes per batch. Transfer to a paper-towel-lined plate to drain.
3. Discard the frying oil and wipe out the pot. Heat the vegetable oil over medium heat until shimmering.
4. Add the yellow onion and jalapeño; cook, stirring, until softened, 5–7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
5. Stir in the ground cumin, chili powder, and dried oregano; cook, stirring, for 30 seconds to bloom the spices.
6. Add the canned fire-roasted diced tomatoes with their juices, the black beans, the frozen corn kernels, and the chicken broth; bring to a boil.
7. Nestle in the boneless skinless chicken breasts, reduce to a gentle simmer, and partially cover. Cook until the chicken reaches 165°F at the thickest part and is just cooked through, 12–18 minutes.
8. Transfer the chicken to a board and shred with two forks. Return the shredded chicken and any juices to the pot, then simmer 5 minutes. Stir in the kosher salt, black pepper, and the juice of the limes.
9. Taste and adjust seasoning if needed, then remove from heat.
10. Ladle into bowls and top with a handful of the tortilla strips, avocado, cilantro, Monterey Jack cheese, and sour cream. Serve with limes for squeezing at the table.