Ingredients

• 4 corn tortillas, torn into spoon-sized pieces
• 8 cups - chicken stock
• 5 garlic cloves, minced
• 1 large onion, pureed
• 3 large, ripe tomatoes, peeled and pureed
• 1/4 cup - canned tomato puree
• 1/4 cup - fresh lime juice
• 1 tbsp - chilli powder
• 1 tsp - ground cumin
• 1 tbsp - canned chipotle chilies in adobo sauce (optional)
• 1/2 cup - fresh cilantro leaves, chopped
• 3 tbsp - olive oil
• pepper to taste
• salt to taste
• Garnish:
• 1 skinless, boneless chicken breast, cooked and chopped
• 1 ripe avocado, peeled, seeded and chopped
• 1 cup - shredded cheddar cheese
• crispy tortilla chips, cut into strips like noodles

How to Make Tortilla Soup

• The onion and tomato may be pureed together in your blender or food processor.
• Heat the olive oil in a large soup pot.
• Saute the tortilla pieces with the garlic until tortillas soften.
• Add the pureed onion, tomato and bring to a boil.
• Add the canned tomato puree, lime juice, chili powder, cumin, chipotle chillies in adobo sauce (if using) and chicken stock.
• Bring to a boil again and reduce heat.
• Cover and simmer for 30 minutes.
• Check seasonings and add salt and pepper as desired.
• Serve hot.
• Garnish each serving with cooked chicken breast, avocado, cheddar cheese and crisp tortilla strips.