Chicken Tortilla Soup

Chicken Tortilla Soup

 (picture and recipe courtesy of Emily's Food Blog)

1Tb olive oil

1 large onion chopped

1 can diced green chilis

1 lb chicken-cooked and shredded

¼ tsp cayenne pepper (opt.--I didn't use this)

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 tsp garlic powder

1 16 oz can diced tomatoes

1 can small white beans

1 can chicken broth

1/4 cup chopped fresh cilantro

1/2 lime squeezed over soup

salt and pepper to taste

In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*she has been using the frozen chicken tenders from Costco--just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!  I used a can of white chicken in water--drained the water and shredded...worked great!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Garnish:

10 yellow corn tortillas-sliced and baked*

1 large avocado

Sour cream

shredded cheese

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp. (I found about 12-15 minutes in my oven)

Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl. SOOOO GOOD!!