Tortilla Soup

Tortilla Soup with Chicken

Ingredients:

3 tbsp olive oil

1/2 yellow onion, thinly sliced

2 cloves garlic

3 tbsp fresh cilantro, chopped

1 can (14.5 oz) diced tomatoes, not drained

1/2 tsp ground cumin

1/2 tsp ground coriander

5 cups chicken stock

1/2 lb of boneless, skinless chicken breast, cut into 1/2" pieces

salt and pepper

tortilla chips

1 avocado, pitted, peeled, and sliced

1/4 c shredded Mexican blend cheese

2 tsp fresh lime juice

Directions:

1. In a large skillet, heat 2 tbsp oil over medium-high heat. Add the onion, garlic, and cilantro, sauté until golden brown - but not burnt, about 8 minutes.

2. In a blender or food processor, combine the sautéed mixture and add the tomatoes, processing until completely smooth.

3. In the same skillet, over med-high heat, warm another tablespoon of oil. Add the tomato mixture, cumin, and coriander. Cook, stir frequently, until thickened and darkened, about 6-7 minutes. 

4. Transfer mixture to a large stock pot over medium-low heat and add the stock, plus 1 1/2 cups water. Cover partially and simmer, stir occasionally, until the soup is slightly thickened, about 20 minutes. Add the chicken and simmer until opaque throughout. Season with salt and pepper. 

5. While the soup is cooking, cut the avocado. When soup is done, ladle into bowls and garnish with chips, avocado and cheese. Sprinkle each bowl with lime juice. Serve immediately.