Shredded Chicken Tortilla Soup

• 1 (6-inch) corn tortilla
• Cooking spray
• 5 teaspoons canola oil
• 1 1/2 cups chopped zucchini
• 1 cup chopped onion
• 1/4 cup chopped cilantro
• 1 tablespoon chopped jalapeno
• 1/8 teaspoon kosher salt
• 2 garlic cloves, minced
• 2 bay leaves
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
• 3/4 cup canned unsalted black beans
• 1/2 teaspoon kosher salt
• 1/2 cup sliced avocado
• 1/2 cup cilantro
• 4 lime wedges

1. Cut tortilla into 1/2-inch strips; coat with cooking spray. Bake at 375u0b0 for 10 minutes. Heat canola oil in a large Dutch oven over medium heat. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeno, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; cook 7 minutes. Stir in chili powder and cumin. Add stock and diced tomatoes; bring to a boil. Add black beans, 1/2 teaspoon kosher salt, and chicken breast and dark meat; simmer 5 minutes. Remove bay leaves and discard. Divide among 4 bowls; top with tortilla strips, avocado, 1/2 cup cilantro, and lime wedges.
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corn tortilla, cooking spray, canola oil, zucchini, onion, cilantro, kosher salt, garlic, bay leaves, chili powder, ground cumin, tomatoes, kosher salt, avocado, cilantro, lime wedges

Taken from www.myrecipes.com/recipe/shredded-chicken-tortilla-soup (may not work)