Chef Rebekah prepares comfort foods for fall and winter

Chicken Tortilla Soup

Yield: 8 servings

Soup:

• 1 Tbsp olive or avocado oil

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 1 jalapeno pepper, seeds and stem removed and finely chopped

• 2 tsp cumin

• 1 tsp coriander

• 2 tsp chili powder, mild or hot depending on preference

• 2 lbs chicken breasts, cooked and shredded

• 20 oz can crushed tomatoes

• 1 lb frozen corn

• 14 oz can black beans, drained and rinsed

• 32 oz chicken stock

• 2 limes, juiced

• Salt to taste

• Black pepper to taste

Tortilla strips:

• ½ cup neutral oil such as canola or vegetable

• 1 dozen 6” corn tortillas

Garnish (optional):

• Avocado, diced

• Fresh cilantro

• Lime wedges

• Green onions

• Sour cream

Procedure:

In a medium stockpot, heat the olive oil over medium heat and add the