Chicken tortilla soup

Ingredients

For 2 people

• 1 tbsp neutral oil
• 4 small corn tortillas, cut into 1/4-inch strips
• 8 oz yellow onion, diced
• 1 tbsp minced garlic
• 1 tbsp minced chipotle peppers in adobo
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 2 cups low-sodium chicken broth
• 1 can (14 1/2 oz) diced tomatoes with juices
• 8 oz cooked shredded chicken
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 1/4 cup water
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 avocado, diced
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp sour cream

Method

1. Crisp the tortilla stripsHeat the oven to 425°F. Toss the corn tortilla strips with 1 tsp of the oil and spread them in a single layer on a sheet pan. Bake for 8 to 10 minutes, stirring once halfway through, until dry, lightly browned at the edges, and crisp. Set aside while you make the soup.
2. Build the aromatic baseSet a medium pot or Dutch oven over medium heat and add the remaining 2 tsp oil. Add the diced onion and cook for about 4 minutes, stirring often, until softened and translucent. Stir in the minced garlic, minced chipotle peppers in adobo, cumin, chili powder, and salt, then cook for 30 seconds to bloom the spices without letting the garlic brown.
3. Simmer the broth and tomatoesPour in the chicken broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Bring the soup to a steady simmer over medium-high heat, then reduce the heat to medium-low and cook for 8 minutes so the tomato flavor mellows and the broth takes on a light orange-red color.
4. Add the chicken and vegetablesStir in the cooked shredded chicken, rinsed black beans, thawed corn kernels, and 1/4 cup water. Simmer for 5 minutes, uncovered, until the chicken is hot and the beans are warmed through. If the soup still looks too thick, add a little more water only as needed; if it looks thin, keep it at a gentle simmer for a few more minutes until slightly glossy and brothy.
5. Finish with lime and cilantroTurn off the heat and stir in the lime juice and chopped cilantro. Taste and adjust only if needed, keeping in mind that the cheese and tortilla strips will add richness and salt when served.
6. Assemble the bowlsLadle the soup into 2 bowls. Top each bowl with the avocado, shredded Monterey Jack, sour cream, and a handful of the crisp tortilla strips. Serve right away so the tortillas stay crunchy against the hot soup.