Chicken Tortilla Soup

Holy Moly!! This soup is amazing!! I am not even exaggerating a little bit. And this winter has been so chilly so so soup as been really yummy and a necessity around her. I made this for my in-laws and my brother and before the night was over, they both asked for the recipe. I can't take too much credit, because it is from the brilliant minds at Our Best Bites. Try it!



Ingredients:

2 chicken breasts or 6 chicken tenders,thawed
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (optional)
1/4 c. fresh lime juice (3-4 limes). Don't even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper

TOPPINGS:
tortilla strips or chips (homemade strip recipe at bottom)
Avocado
Grated cheese
1/4 c. cilantro

1.Early in the day, cook the chicken. Just sprinkle the chicken with taco seasoning and saute it in a skillet on the stove. After it has cooked and cooled, shred and use in the soup.

2. In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno (if you want) and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.

3. While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, and cut up the avocado.RIGHT before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

* Tortilla strips: So easy and better for you :) Cut up 5-6 corn tortillas into little thin strips. Heat oven to 450. Put foil on a cookie sheet and spray with non stick spray. Sprinkle the strips onto the pan. *I have a little squirt bottle with lime juice in it to spritz the strips with but if you don't have anything like that, then just spray the strips with non-stick spray. Sprinkle strips with salt and put into hot oven. Cook about 3-4 minutes pull it out and flip strips with a spatula. Cook another 4 or so minutes until crispy! Done and perfect for this soup (or taco salad).