Tex-Mex Chicken Tortilla Soup

Step by stepInstructions

1. Heat the oil in a large pot and cook the onion until soft, 4 minutes. Add the garlic, chili powder, and cumin and cook 1 minute.
2. Add the stock and tomatoes and simmer 15 minutes.
3. Stir in the chicken, corn, and beans and simmer 10 minutes more. Season with salt.
4. Toast the tortilla strips in a dry skillet until crisp, about 3 minutes.
5. Ladle the soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and a squeeze of lime.