Tortilla Soup

Ingredients:

• 4 corn tortillas
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 375 degrees F.
2. Cut the corn tortillas into 1/4-inch strips and place them on a baking sheet in a single layer. Bake for 10-12 minutes, until they are crispy and golden brown. Set aside for serving.
3. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, and chili powder and cook for an additional 1-2 minutes.
4. Add the diced tomatoes and chicken broth to the pot and bring to a boil. Reduce heat and let simmer for 10 minutes.
5. Add the black beans and corn to the pot and let it simmer for an additional 5 minutes.
6. Remove the pot from heat and use an immersion blender to blend the soup until it reaches your desired consistency.
7. Serve the soup in bowls and top with diced avocado, cilantro, and the baked tortilla strips. Squeeze lime wedges over each bowl before serving.