Nearly Famous Chicken Tortilla Soup

It would seem that everyone has their own version of tortilla soup. Some are thick and cheesy; some thin and watery. I prefer a thin, but not watery, broth-based tortilla soup with LOTS of veggies and toppings. I developed this recipe years ago and would venture to say it is my MOST requested recipe. Both to personal friends or blog readers, I email this recipe constantly! So here it is, ASP’s nearly famous Chicken Tortilla Soup, have at it!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1  small onion, chopped
• 2⁄3 cup fresh cilantro, chopped
• 3  minced garlic cloves
• 1 (14 1/2ounce) can diced tomatoes
• 4  cups chicken broth
• 3⁄4 tablespoon cumin
• 1⁄2 tablespoon chili powder
• 1⁄4 teaspoon cayenne pepper
• 1 -2  bay leaf
• 2  carrots, thinly sliced
• 2  skinless chicken breasts, halved and thinly sliced
• 3⁄4 teaspoon salt
•  pepper
• 1⁄2 cup  shredded monterey jack cheese
• 1 -2  avocado, diced
• 16  ounces tortilla chips

Directions

1. In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
2. Stir in tomatoes and spices, then bring to a boil.
3. Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
4. Stir in half the cheese and 1 cup crushed tortilla chips.
5. Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
6. *This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!