Gluten-Free Dairy-Free Chicken Tortilla Soup

Mince the onion, jalapeño (remove the seeds if you want it less spicy), and garlic. Add the olive oil to a large stockpot and heat to medium. Add the chopped up vegetables to the oil along with the chili powder, paprika, cumin, and sea salt. Cook for about 5 min till they start to simmer and cook down. Add the crushed tomatoes, beans, corn, chicken broth, and bay leaves. Let simmer while you cook the chicken breast. Mix the chili powder, garlic powder, and paprika into a seasoning blend and rub into the chicken breasts. Add the grapeseed oil to a cast iron or stainless steel pan and turn to medium high heat (like a 7 if your stove has numbers). Add your chicken and put a grill press on top, cook for 7 minutes without touching it, then flip and cook for 5 min on the other side. If it’s a bigger chicken breast it may take longer. Shred the chicken. To easily shred the chicken use a hand mixer. Add the shredded chicken to the soup and remove the bay leaves. Give it a stir and serve with the chopped tortillas, minced cilantro, avocado, and lime juice.