Tortilla Soup

Ingredients

• Lime - 1, juiced
• Cilantro - 1/4 cup, chopped
• Avocado - 1, sliced
• Corn tortillas - 6, cut into thin strips
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 4 cups
• Canned diced tomatoes - 1 can (14.5 oz)
• Chicken breast - 2, cooked and shredded
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Vegetable oil - 2 tablespoons

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the shredded chicken, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. While the soup is simmering, preheat the oven to 375°F.
5. Place the tortilla strips on a baking sheet and bake for 10-12 minutes, or until crispy.
6. Remove the soup from heat and stir in the lime juice.
7. Serve the soup hot, topped with crispy tortilla strips, sliced avocado, and chopped cilantro.