Chicken & Tortilla Soup

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

Lime wedges for serving

1/4 cup crumbled queso fresco, feta, or ricotta salata

Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for the garnish

4 fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips

1 Tbs. chili powder; more to taste

1/2 cup canned black beans, rinsed and drained

1/4 cup finely chopped onion (from about 1/2 small onion)

2 skinless chicken thighs (bone-in or boneless)

1 Tbs. vegetable or olive oil, plus another 1/2 to 1 cup for frying the tortillas

2 dollops sour cream

Salt to taste

1 ripe avocado, diced and tossed with a squeeze of lime juice

1 Tbs. tomato paste

3/4 cup diced fresh tomato

4 cups homemade or low-salt canned chicken broth (I use Pacific brand)

1/2 cup corn kernels (canned is fine)

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