Chicken tortilla soup

Cut four yellow corn tortillas into quarter-inch strips.

Heat a quarter cup of olive oil in a Dutch oven over medium-high heat; dice the onion and de-seed and dice the jalapeno.

Fry the tortilla strips in the hot oil about a minute, stirring occasionally, until crispy.

Drain on a paper-lined pan and sprinkle with about an eighth of a teaspoon of salt.

Return the pan to medium heat; add the onion, jalapeno and about three cloves of pressed garlic and stir frequently about four minutes until the onion softens.

Add four cups of chicken broth, a drained and rinsed 15-ounce can of black beans, one and a half cups of frozen corn, a 28-ounce can of crushed tomatoes, a teaspoon of ground cumin, one and a half teaspoons of chili powder, half a teaspoon each of salt and cracked black pepper, and one pound of chicken breasts.

Bring to a boil, then reduce to medium low and simmer, stirring occasionally, until the chicken is cooked through and the soup has reduced and thickened.

Remove the chicken and shred it with two forks, raking with the grain for smaller pieces; return it to the pot and stir.

Squeeze in the juice of at least one lime, stir, taste and adjust.

Serve garnished with sour cream, avocado, cilantro, cheese and the tortilla strips.