Carnitas Tortilla Soup

• 2 tablespoons vegetable oil
• 1/2 diced yellow onion
• 2 minced garlic cloves
• 1 seeded and diced jalapenos
• 1 teaspoon cumin
• 1 teaspoon chile powder
• 1 (14 ounce) can diced fire roasted tomatoes, drained and pureed
• 4 cups chicken stock
• 1 cup canned black beans, drained
• 1 cup charred corn kernels
• 3 cups shredded carnitas
• 2 limes, juiced (plus more wedges for garnish)
• 1 cup fried tortilla strips
• 1 avocado, peeled pitted and diced
• 2 tablespoons chopped cilantro (plus more leaves for garnish)
• 1/4 cup crumbled cotija cheese

salt and pepper to taste

1. Pour oil into a pot and place over medium-high heat.
2. Add onions, garlic and jalapenos and sauté for 4 to 5 minutes, until onions become soft. Season with salt and pepper.
3. Add cumin and chile powder and continue to sauté for 2 minutes.
4. Pour pureed tomatoes to pot and stir together, about 1 minute.
5. Pour stock into pot and stir together. Bring soup to boil, then lower heat to medium and simmer for 15 to 20 minutes. Season with salt and pepper
6. Stir black beans, corn, carnitas, cilantro, and lime juice to soup and simmer for an additional 5 minutes.
7. Remove soup from heat and adjust seasonings(salt and pepper) as needed.
8. Ladle soup into bowls and top each with fried tortilla strips, diced avocados, cilantro leaves, and crumbled cotija. Serve immediately with lime wedges.