A delightful and flavorful chicken tortilla soup, perfect for a quick and satisfying meal.
Heat the olive oil in a large stock pot over medium-high heat.
Ensure the oil is hot enough before adding the onions to enhance their flavor.
Add the diced onion, minced garlic, and fresh cilantro to the pot, and sauté until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes, frozen corn, and cooked black beans, mixing well.
Use fresh or canned ingredients based on your preference and availability.
Pour in the chicken broth and add the sliced carrots, chicken breasts, and spices including cumin, chili powder, cayenne pepper, bay leaf, salt, and pepper.
Adjust the seasoning to taste, adding more spices if desired.
Bring the soup to a boil, then reduce the heat to medium and let it simmer until the chicken is cooked through.
Ensure the chicken is fully cooked by checking its internal temperature.
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
Shredding the chicken allows it to absorb more of the soup's flavors.
Ladle the soup into bowls and top with shredded cheddar cheese, avocado slices, and crushed tortilla chips.
Serve immediately to enjoy the toppings at their freshest.
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