Chicken tortilla soup

Ingredients

• 1¼ lb boneless chicken breasts
• 1 can fire-roasted diced tomatoes
• 1 can black beans
• 1 yellow onion
• 1 jalapeño
• 3 cloves garlic
• 6 cups chicken broth
• 1 avocado
• 1 lime
• 1 cup tortilla chips
• ½ cup shredded Mexican cheese
• 2 tsp ground cumin
• 1 tbsp olive oil

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Method

1. Soften the onion, jalapeño and garlic in oil. Add the cumin for 30 seconds.
2. Add the broth, tomatoes, beans and chicken and simmer 20 minutes. Shred the chicken and return it.
3. Season with lime juice and salt.
4. Serve topped with crushed tortilla chips, avocado and cheese.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer