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.