Dairy-Free Chicken Tortilla Soup

Ingredients

• 1.5 lbs Chicken breast
• 8 cups Chicken broth
• 2 cans Diced tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Corn kernels
• 1 can Black beans
• 2 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Oregano
• 2 tbsp Lime juice
• Tortilla chips
• 1 large Avocado
• 1/4 cup Cilantro

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium heat. Add a small amount of olive oil (enough to coat the bottom of the pot). Add the 1 medium onion, chopped, and the 3 cloves garlic, minced. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Do not let the garlic brown.
2. 2Pour in the 8 cups of chicken broth. Add the 2 cans of diced tomatoes (undrained), 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of oregano. Stir everything together. Increase the heat to high and bring the mixture to a boil.
3. 3Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This allows the flavors to meld together.
4. 4Carefully add the 1.5 lbs of chicken breast to the simmering broth. Ensure the chicken is fully submerged. Cover the pot again and continue to simmer until the chicken is cooked through, which should take about 20 minutes. The chicken should reach an internal temperature of 165°F (74°C).
5. 5Remove the cooked chicken breasts from the pot and place them on a clean cutting board or plate. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
6. 6Add the 1 cup of corn kernels and the 1 can of black beans (rinsed and drained) to the pot. Stir well to combine. Let the soup simmer for another 5 minutes, uncovered, to heat the corn and beans through.
7. 7Remove the pot from the heat. Stir in the 2 tablespoons of lime juice. Taste the soup and adjust seasonings if needed.
8. 8Ladle the hot soup into bowls. Top each serving with crushed tortilla chips, slices from the 1 large avocado, and a sprinkle of the 1/4 cup of fresh cilantro.

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