Chicken Tortilla Soup

Ingredients

• 48 oz swanson chicken stock (not broth)
• 1 small onion, chopped
• 2 large cloves garlic, minced
• 1 can black beans (rinsed and drained)
• 1 can whole kernel corn (do not drain)
• 1 can fire roasted tomatoes (do not drain)
• 1/3 cup cilantro, minced
• 1 tsp ground cumin
• 2 tsp chili powder
• salt to taste
• 1 large chicken breast and 1 large chicken thigh (skinless and boneless), cut into small pieces (1/2-3/4)
• 2 small limes, cut into 1/2 pieces
• monterrey jack cheese, shredded (toppings)
• avocado, cubed (toppings)
• sour cream (toppings)

Directions

1. Combine chicken stock, onion, garlic, beans, corn, tomatoes, cilantro, cumin, chili powder and salt in medium pot and bring to a slow rolling boil. Reduce heat to just simmering and add chicken. Simmer for 1 hour. Taste and add more salt if necessary. Place in bowl and add a couple of lime chunks and stir. Top to your liking (see below for suggestions).
2. This is a small batch (6-7 bowls).
3. Tortilla strips. Cut corn tortillas into thin strips and toss with avocado oil or canola oil and salt. Spread out on a baking sheet and place in oven, preheated to 375 degrees. Bake until slightly brown and crispy, stirring occasionally.