Quick Tortilla Soup with Chicken and Avocado

Ingredients

• 1 1/2 tablespoons olive oil
• 1 onion diced
• 1 poblano chili, seeded and finely diced
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced or grated with a microplane
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 chipotle chilis in adobo, finely chopped, with 1 teaspoon of the sauce
• 1 can strained tomatoes
• 4 cups homemade or store-bought low sodium chicken stock
• 2 boneless skinless chicken breast halves, cut into 1/2-inch cubes or fine slivers
• 1 cup frozen corn kernels
• Crispy tortilla strips or chips, for topping
• 1/2 cup Queso fresco or feta cheese, crumbled
• 1 avocado, sliced
• Fresh cilantro leaves, for serving
• 1 lime, cut into 8 wedges, for serving

Directions

1. Warm the oil in a 12-inch skillet or pot set over medium-high heat, just until it starts to shimmer. Stir in the onion and chili along with a pinch of salt, and cook for about 3 minutes, until they soften.
2. Add the garlic, spices, chili and sauce, then stir until everything smells toasty and fragrant, about 30 seconds.
3. Pour in the tomatoes and broth, then adjust the heat so the soup stays at a lively simmer. Cook until it has thickened a bit, about 5 minutes.
4. Stir in the chicken and corn, and keep simmering until the chicken is cooked through, about 3 minutes.
5. Ladle the soup into 4 bowls, then finish each one with tortilla strips, crumbled cheese, avocado slices and cilantro. Serve with lime wedges.