Tortilla Soup

Ingredients:

**For the Soup:**
– 2 tbsp olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño, seeded and chopped
– 1 tsp ground cumin
– 1 tsp chili powder
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 can (8 oz) tomato sauce
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 2 cups shredded cooked chicken (rotisserie chicken works well)

**For the Garnishes:**
– 1 avocado, diced
– 1 cup tortilla strips (store-bought or homemade)
– 1/2 cup crumbled queso fresco or shredded cheese (cheddar or Monterey Jack)
– Fresh cilantro, chopped
– Lime wedges
– Sour cream (optional)
– Sliced radishes (optional)

Instructions:

1. **Prepare the Soup:**
– In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
– Add the minced garlic and chopped jalapeño, and cook for another 2 minutes.
– Stir in the ground cumin and chili powder, and cook for 1 minute until fragrant.
– Add the chicken broth, diced tomatoes (with their juice), and tomato sauce. Bring to a simmer.
– Stir in the black beans, corn kernels, and shredded chicken. Simmer for about 15 minutes, until all the flavors are well combined.

2. **Prepare the Garnishes:**
– While the soup is simmering, prepare the garnishes. Dice the avocado, crumble the queso fresco, and chop the cilantro.
– If making homemade tortilla strips, cut corn tortillas into thin strips and fry them in hot oil until crispy. Drain on paper towels.

3. **Assemble and Serve:**
– Ladle the soup into bowls.
– Top each bowl with a handful of tortilla strips, diced avocado, crumbled queso fresco, and chopped cilantro.
– Serve with lime wedges on the side for squeezing, and add a dollop of sour cream and sliced radishes if desired.

Enjoy your hearty and delicious Tortilla Soup!