Chicken Tortilla Soup

I love the winter for the sheer fact that it usually means it’s time for warm, hearty meals! Unfortunately, Texas hasn’t really given way to the cold, but I’m not going to let that bring me down. Making soups is one of the easiest things you can make and most of the time you can just throw a bunch of canned good together, but not in this household! My fantastic fiancé, Kevin, and I like to go fresh as much as possible. We are also doing the best we can to eat healthy without sacrificing too much because we all know that sometime you just have to have that chocolate covered donut! Moderation is key! Most of my recipes are tailored to a two person household with some left over for left over lovers (me!).  Without further ado, restaurant style chicken tortilla soup!

Chicken Tortilla Soup

5 chicken breast strips

1 tbsp. olive oil

½ tsp. salt and pepper

2 corn tortillas cut/ripped into 1 in. pieces

½ white onion chopped

2 garlic cloves

1 ½ tbsp. vegetable oil

1 box (4 cups) chicken broth

½ can whole peeled tomatoes, drained and chopped

1 can rotel

1-1 ½ tbsp. chopped cilantro

½ tbsp. ground cumin

Pinch of pepper

1 bay leaf

Lime (optional)

Avocado (optional)

1. In a skillet or griddle on medium, heat olive oil. Season chicken with a little bit of pepper and salt for taste and add to oil, cook toughly. Remove chicken from pan and place on a paper towel to extract extra oil. Once cooled, coarsely chop to your desired size.

2. In a medium sauce pan, sauté tortilla pieces, onion and garlic in 1 ½ tbsp vegetable oil on medium heat for 3-4 minutes or until onion is tender.  Add chicken, broth and the next 6 ingredients. Bring to a boil; reduce heat and simmer for 30 minutes. Before serving, discard bay leaf.

Tortilla strips

4  corn tortillas

Vegetable oil

1.In a skillet, heat vegetable oil. Add tortilla strips until crispy.

2. Dry on a paper towel before serving.

Makes 2-3 servings.

Enjoy!