Dairy-Free Chicken Tortilla Soup

Instructions

1. 1Place the about 450 g chicken breast in a large pot (e.g., 6-quart or larger). Add enough water to cover the chicken. Bring the water to a boil over high heat, then reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 74°C. Carefully remove the chicken from the pot and let it cool for 5 minutes. Shred the chicken into bite-sized pieces and set aside.
2. 2While the chicken cools, dice the 1 medium onion into 0.635 cm pieces and mince the 2 cloves garlic. In the same large pot, add the diced onion and minced garlic. Cook over medium heat for 5-7 minutes, stirring occasionally, until the onion is softened and translucent and the garlic is fragrant.
3. 3Add the 1 28oz can diced tomatoes (undrained), 6 cups chicken broth, 1 cup corn (canned or frozen), 1 15oz can black beans (rinsed), 2 tsp chili powder, and 1 tsp cumin to the pot. Stir all ingredients together. Increase the heat to high and bring the mixture to a boil.
4. 4Once the soup is boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld. While the soup simmers, preheat your oven to 190°C. Stack the 6 corn tortillas and cut them into 0.635 cm wide strips. Spread the tortilla strips in a single layer on a baking sheet and bake for 8-10 minutes, or until they are lightly golden and crispy; watch them closely to prevent burning.
5. 5Add the reserved shredded chicken back into the simmering soup and stir to combine, heating through for 2-3 minutes. Ladle the hot soup into serving bowls. Halve and pit the 1 medium avocado, then slice it thinly. Top each bowl with the crispy tortilla strips and sliced avocado, and serve immediately with 1 of the 4 serving lime wedges on the side for each serving.

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