Creamy Chicken Tortilla Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 large cloves garlic minced
• 1 jalapeño diced and seeded
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons taco seasoning
• 1 can diced tomatoes with chilis, such as rotel
• 14 1/2 ounce can black beans, rinsed & drained
• 1 cup corn, drained if canned
• 2 chicken breasts, boneless and skinless
• 1 tablespoon dried cilantro
• 1 tablespoon lime juice
• 8 ounces cream cheese

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
2. Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
3. Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
4. Spoon soup into bowls and and top with tortilla strips, sour cream, cheese, etc.

Tortilla Strip Directions

1. Cut tortillas into thin strips.
2. Heat 1/4 cup oil and fry in small batches until crisp. Drain and salt.