Chicken Tortilla Soup

Method

Preheat a pan with olive oil1/4 cup over medium-high heat. Cut corn tortillas8 and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Preheat a pot or dutch oven with light olive oil2 Tbsp over medium-high heat. Add yellow onion1, garlic4 cloves, and jalapeno peppers1-2 and sauté until veggies soften.
Add chicken broth32 oz, crushed tomatoes28 can, chicken breasts1 lb, or leftover rotisserie chicken*), corn15 oz can, black beans15 oz can, chili powder1 1/2 tsp, ground cumin1 1/2 tsp, and saltto taste. Bring to a boil and let simmer for about 20 minutes or until chicken is just cooked through and easy to shred.
Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes. Remove from heat and stir in cilantro1/3 cup and lime juice1 1/2 Tbsp.
Serve the soup garnished with some tortilla strips, avocado1, fresh cilantro, and lime1, or use your favorite toppings.
Should try a mushroom replacement for a plant-based option