Chicken Tortilla Soup

DIRECTIONS FOR SOUP:

1. Sear chicken thighs until they have some color on both sides, don’t fully cook through, you will finish them later in the soup.
2. Add diced onions and jalapenos. Cook for a couple of minutes until soft.
3. Then add garlic and spices (chilli powder, paprika, cumin, ground coriander, kosher salt).
4. Add corn (reserve some corn for plating), add drained and rinsed beans, diced tomatoes, crushed tomatoes, and chicken stock.
5. Put chicken back in.
6. Cover and cook for 25 minutes.
7. Take out chicken and shred.
8. Add shredded chicken back into the soup with lime juice, some cheddar cheese, and cilantro, and stir without heat.
9. Season to taste.
10. Serve in a bowl and top with tortilla strips, cotija cheese, avocado, cheddar cheese, sour cream, and cilantro.

TORTILLA STRIPS:

1. Cut your corn tortillas into strips.
2. Fry in 350-degree neutral oil until golden.
3. Salt immediately after removing from oil.