Chicken Tortilla Soup

Ingredients

• 1 cup Chicken breast, cooked and shredded
• 2 cups Low-sodium chicken broth
• 2 small Corn tortillas
• 0.5 medium Avocado
• 1 teaspoon Chipotle in adobo sauce
• 2 tablespoons Cilantro leaves(optional)
• 1 tablespoon Lime juice(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Heat the chicken broth in a medium pot over medium heat until it begins to simmer (about 5 minutes).

2. 2

   Stir in the chipotle, shredded chicken, and lime juice; season with salt and pepper. Simmer gently for 5‑7 minutes to meld flavors.

3. 3

   While the soup simmers, cut the tortillas into thin strips and fry them in a small skillet with a splash of oil until crisp, about 2‑3 minutes; drain on paper towels.

4. 4

   Divide the soup into two bowls, top each with crispy tortilla strips, diced avocado, and cilantro leaves. Serve immediately.