Chicken Tortilla Soup

My friend Brittany made a chicken tortilla soup last week, and I decided to try my hand at putting together a recipe for it myself. It turned out fantastic, and I am looking forward to leftovers! The measurements are approximate and can be adjusted to your liking. Also, if you want to change it up, consider adding corn, black beans, or whatever else sounds enticing to you. Also, I baked my own tortilla strips. You can always use store-bought.

Chicken Tortilla Soup

Serves 4 to 6 people

1 boneless, skinless chicken breast

48 oz. chicken broth

1 medium white onion, chopped

2 cloves garlic, chopped

1 jalepeno pepper, chopped

2 medium tomatoes or 1 large tomato, diced

1 avocado

2 limes

1 bunch cilantro

5 corn tortillas

Cooking spray

Olive oil

Chili powder

Cumin

S&P

Cut chicken into thin strips and season with chili powder and s&p. Heat about 1 Tbsp olive oil in a small pan. Add chicken to pan and cook until done.

In a large pot, heat olive oil. Add onion, garlic, pepper, and cumin (approx. 1 to 2 tsp.). Cook until translucent. Add chicken broth, tomato, and cooked chicken. Stir and cook over medium heat for about 30 minutes.

For the tortilla strips, preheat oven to 350 degrees. Line a cookie sheet with foil and spray with cooking spray. Cover tortillas with oil or cooking spray, cut into thin strips, and sprinkle with salt. Spread out on cookie sheet and bake for about 15 to 20 minutes or until crispy.

When soup is finished, ladle into individual bowls and add the juice of one lime wedge, avocado (or guacamole, which I made since all of the ingredients needed were already in the soup), cilantro, and tortilla strips.