Chicken Tortilla Soup

Steps

1. Heat the oil in a large pot and cook the onion 5 minutes.
2. Add the garlic, jalapeño, chili powder and cumin and stir 1 minute.
3. Add the broth, tomatoes, beans and corn. Simmer 15 minutes.
4. Stir in the chicken and lime juice and heat through.
5. Ladle into bowls and top with crushed chips, avocado and cilantro.

Keeping and reheating

Soup keeps 4 days in the refrigerator or 3 months in the freezer. Bring back to a simmer before serving.