Mexican Tortilla Soup

Step 1

In a large pot, combine the chicken breasts and chicken broth; bring to a boil, then reduce heat and simmer until the chicken reaches an internal temperature of 165°F, about 15 minutes.

Step 2

Remove the chicken, shred it with two forks, and return it to the pot.

Step 3

Stir in the diced tomatoes and black beans, and simmer for 10 minutes.

Step 4

Meanwhile, toast the corn tortilla strips in a dry skillet over medium heat until crisp, about 3 minutes.

Step 5

Ladle the soup into bowls and top with the crispy tortilla strips and avocado slices.

Step 6

Serve with lime wedges for squeezing over the top.