Mexican Chicken Soup with Avocado & Tortilla Crisps

Directions

1. Preheat the oven to 450°F and set a rack in the center. Line a sheet with parchment if you like and start preparing the tortilla crisps.
2. Cut tortillas into strips, toss with a little olive oil and salt, then spread in a single layer on the sheet. Bake 6–8 minutes until golden and crispy, transferring to a paper towel–lined plate to cool.
3. Pat the chicken dry and slice each breast horizontally to create thin fillets. Season both sides with salt and pepper.
4. Heat a skillet over medium and swirl in the coconut oil. Add the chicken and cook 3–4 minutes per side until browned and cooked through, then move it to a plate to rest.
5. In a medium saucepan, warm a bit more coconut oil over medium heat. Dice the onion and cook, stirring often, for 3–5 minutes until softened.
6. Add the minced garlic, cumin, salt, and pepper to the onions; cook briefly, 15–30 seconds, until fragrant.
7. Pour in the broth and the can of diced tomatoes, then squeeze in the lime juice. Bring to a simmer and cook 8–10 minutes to meld the flavors.
8. Shred the cooled chicken with two forks and return it to the pot. Stir to combine and heat through.
9. Halve the avocado, remove the pit, and dice the flesh. Chop the cilantro leaves finely and stir them into the soup just before serving. Serve the bowls topped with avocado and tortilla crisps.