Mexican Chicken Tortilla

Ingredients

• 8 small corn tortillas cut into thin strips
• 4 tablespoons olive oil divided
• salt and pepper or to taste
• 1 cup diced onion
• 1 jalapeno pepper diced
• 1 tablespoon minced garlic
• 4 cups chicken broth
• 2 cans diced tomatoes
• 1 can black beans drained
• 2 cups shredded cooked chicken
• 1 1/2 cups corn
• 1/2 tablespoon lime juice
• 1/2 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• optional sliced diced avocado for serving

Instructions

1. Pre-heat oven to 375 F degrees. Line a baking sheet with parchment paper.
2. Place the tortilla strips on the baking sheet, and drizzle with 2 tablespoons of oil Sprinkle with salt and coat evenly.
3. Bake for about 10-15 minutes or until crisp.
4. While the tortilla strips are baking. Prepare a large skillet over medium-high heat. Add the rest of the oil.
5. Once hot, add onion and jalapeno. Stir fry for about 5 minutes. Then add minced garlic and stir fry for about 1 minute.
6. Add the rest of the ingredients and bring to a boil. Reduce the heat slightly and let the soup boil gently for about 5 minutes. Taste and season with more salt if needed. Serve and enjoy!