Chicken Tortilla Soup

• olive oil↗2 tablespoon
• red onion, diced↗1
• cloves garlic, minced↗4
• jalapeño, minced↗1
• cumin and/or chili powder1

  you can make this as spiced as you like

• a pinch of dried oregano

  Mexican if you can find it

• one 28-ounce can crushed tomatoes28
• vegetable broth↗2.5 cup
• boneless skinless chicken thighs↗1 pound
• salt↗1.5 teaspoon
• can pinto beans, drained and rinsed↗1
• crispy tortilla strips, cilantro, lime, cotija or sour cream for topping↗

Step-by-step instructions

1. 1

   Heat oil in a soup pot over medium heat. Add onion, garlic, jalapeño, and seasonings; sauté for about 5-10 minutes or until very soft and fragrant.

2. 2

   Add the crushed tomatoes, broth, chicken thighs, and salt. Simmer for 10-15 minutes or until chicken thighs are cooked through.

3. 3

   Remove chicken from the pot. When cool enough to handle, shred and chop into small bite-sized pieces. Stir back into the pot with the beans. Add more broth depending on how thin you like it. Top with EVERYTHING. Crispy tortilla strips, cilantro, cotija, crema, lime, etc.