2 tbsp vegetable oil
1 yellow onion; diced
1/4 red onion; diced
1 clove garlic
6 cups chicken broth
1 can corn
1 can black beans
1 can homney
3 chicken breasts; cubed
1 can diced tomatoes
1 avocado; sliced
Flour or corn tortillas; cut in strips
Cheese (I used “Mexican 3 Cheese” but Monteray Jack works too)
Preheat your oven to 400F.
Slice up your tortillas in whatever shape you want (I did strips) & place on a cookie sheet with vegetable oil & salt.
Bake until crispy.
Drain your tortilla chips with a paper towel to make sure they aren’t soggy.
In your soup pot, add the veg oil & heat it up.
Add the yellow/white onion to the oil & heat for about 2 min.
Then add the garlic & jalapeno and heat until a bit translucent.
Add your chicken broth & the drained corn, homney and black beans- bring to a boil.
Cut up your chicken into chunks and add to the soup when the broth is boiling and bring it down to a simmer for 20 min.
Season your broth to taste with the salt, pepper and cayenne, and squeeze a half a lime in.
Add the chopped red onions.
Simmer for about 20 minutes.
Spoon your soup into a bowl.
Place your tortilla strips on top, sprinkle the cheese, and cilantro on top.
Stick a wedge of lime in the bowl and finish with the avocado.