Merge pull request #4 from runyanjake/agent/swe-worker/f1bd42d29b64

PWS-10: Add chicken tortilla soup recipe

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recipes/soup/chicken-tortilla-soup/chicken-tortilla-soup.md

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+---
+title: "Chicken Tortilla Soup"
+slug: "chicken-tortilla-soup"
+date: "2026-11-06"
+lastUpdated: "2026-11-06"
+category: "soup"
+tags: ["soup", "mexican", "chicken"]
+cookTime: 30
+prepTime: 15
+servings: 6
+author: "jake"
+description: "Chicken tortilla soup made easy with a rotisserie chicken, topped with homemade crispy tortilla strips."
+featured: false
+display: true
+displayPhoto: ""
+---
+
+:::photos
+![Image Coming Soon](./assets/not-found.svg "Image Coming Soon")
+:::
+
+:::ingredients
+### Soup
+- 2 tablespoons light olive oil
+- 1 large yellow onion, chopped
+- 1-2 jalapeños, seeded and diced
+- 4 garlic cloves, minced
+- 1 rotisserie chicken
+- 32 oz chicken broth
+- 1 can (28 oz) crushed tomatoes
+- 1 can (15 oz) corn, drained and rinsed
+- 1 can (15 oz) black beans, drained and rinsed
+- 1 1/2 teaspoons chili powder
+- 1 1/2 teaspoons ground cumin
+- 1 teaspoon salt, or to taste
+- 1/3 cup cilantro, chopped, plus more to garnish
+- 1 1/2 tablespoons lime juice (from 1 lime), or to taste
+
+### Tortilla Strips
+- 1/4 cup olive oil
+- 8 corn tortillas (6 inch)
+
+### Toppings
+- 1 large avocado, diced
+- 1 lime, cut into wedges
+- Sour cream
+:::
+
+:::instructions
+### Tortilla Strips
+1. Heat the **olive oil** in a pan over medium-high heat. Cut the **tortillas** into thin strips and fry in batches until crisp. Drain on a paper towel and set aside, adding more **oil** between batches as needed.
+
+### Soup
+1. Heat the **olive oil** in a large pot over medium-high heat. Add the **onion** and **jalapeños** and sauté until softened. Add the **garlic** and stir for 30-60 seconds, until fragrant.
+2. Break down the **rotisserie chicken**: pull the meat off the bones, discard the skin and bones, and shred the meat.
+3. Add the **chicken broth**, **crushed tomatoes**, **corn**, **black beans**, **chili powder**, **cumin**, and **salt** to the pot. Bring to a boil, then simmer for about 20 minutes.
+4. Add the shredded **chicken** to the soup and simmer another 5 minutes. Remove from heat and stir in the **cilantro** and **lime juice**.
+5. Serve garnished with **tortilla strips**, **avocado**, **sour cream**, fresh **cilantro**, and **lime wedges**.
+:::
+
+:::notes
+### Storage
+- Refrigerate for 3-4 days or freeze for up to 2 months. Store without toppings.
+:::
+
+:::references
+- Adapted from **[Natasha's Kitchen - Chicken Tortilla Soup](https://natashaskitchen.com/chicken-tortilla-soup-recipe/)**
+:::
+
+::card