Chicken Tortilla Soup

Ingredients:

• 2 tablespoons of vegetable oil
• 1 small onion, diced
• 2 tablespoons of crushed garlic
• 2 jalapeños, finely diced
• 6 cups lightly salted chicken broth
• 1 can (400g) canned roasted diced tomatoes
• 1 can (400g) canned black beans, rinsed
• 3 boneless, skinless chicken breasts
• Juice of 2 limes, plus extra wedges for serving
• 1 cup coarsely chopped fresh cilantro leaves
• 1 wheat tortilla (20 cm), grilled and cut into thin strips
• 1 pitted avocado, thinly sliced
• 1 tbsp. grated Monterrey Jack cheese

Preparation:

1. Heat vegetable oil in a large saucepan. Add the onion and cook for 2 minutes. Once the onion is soft, add the garlic and jalapeño and cook for another minute.
2. Pour the chicken broth, tomatoes and beans into the saucepan and bring to a boil.
3. Once the liquid comes to a boil, reduce the heat to low and add the chicken breasts. Simmer for 20–25 minutes. When the chicken breasts are done, remove them from the pan, let them cool slightly, and shred them with two forks. Set aside.
4. Add lime juice and fresh cilantro to the pan.
5. Place the shredded chicken in a serving bowl. Pour the soup over the chicken and top with a lime wedge, tortilla strips, avocado slices, and grated cheese.