Chicken Tortilla Soup

In large saucepan set over medium-high heat, stir together bouillon, Adobo seasoning and 4 cups water. Stir in enchilada sauce, minced chipotle peppers and adobo sauce; bring to a boil.

Add chicken breasts. Reduce heat to medium-low. Cook at a gentle simmer, stirring occasionally, for 30 to 35 minutes or until chicken is very tender. Transfer chicken to bowl or cutting board; using 2 forks, shred chicken. Return to saucepan.

Stir black beans, corn and 2 tbsp. cilantro into soup; return to a boil. Reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender and heated through.

Meanwhile, in large skillet set over medium-high heat, add enough oil to reach 1-inch up sides. In batches to avoid crowding, fry tortilla strips, turning occasionally, for 2 to 3 minutes or until crispy. Using slotted spoon, transfer to paper towel–lined plate.

Divide soup among 6 bowls. Garnish with tortilla strips, avocado, sour cream, jalapeños and remaining cilantro. Serve with lime wedges.

Baked Corn Tortillas: Alternatively, toss corn tortilla strips with 2 tbsp. GOYA® Corn Oil.  Arrange in single layer on parchment paper–lined baking sheet. Bake, flipping once, in preheated 350ºF oven for 6 to 8 minutes or until golden brown and crisp.