Chicken Tortilla Soup

Toss corn tortillas with olive oil and a pinch of salt. Air-fry, shaking halfway, until crisp.

Heat olive oil in a pot and cook onion and garlic until soft, then stir in chili powder and ground cumin.

Add canned diced tomatoes, chicken broth and chicken breast. Bring to a boil, then simmer until the chicken is cooked through.

Lift out the chicken, shred it with two forks and return it to the pot with corn kernels. Cook 3 minutes and season with salt and lime.

Ladle soup into bowls and top with tortilla strips, avocado and cilantro.