Tasty Chipotle Tortilla Soup with Shredded Chicken

In a large pot heat oil over medium-high heat. Add the onions and cook for about 2 minutes until they soften. Add garlic and chipotle peppers and let cook for another minute. Pour in the chicken broth and tomato paste, stir and bring to a boil.

Once at a boil, lower heat to simmer and add chicken breasts. Cook the chicken (poach) for 25 minutes.

Remove chicken from pot. Add corn, black beans, and spices. Shred chicken with a fork and then add it back to the pot with the heat on very low.

Fry the tortilla strips in separate pan with vegetable oil until golden and crunchy. Ladle soup into serving bowls and top with grated cheese, cilantro, avocado slices, a squeeze of lime and crunchy tortilla strips (and a dollop of sour cream if you’re like me and like to take it to the next level of sinfulness).