Chicken Tortilla Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 small onion, (peeled and chopped)
• 2/3 cup fresh chopped cilantro, (divided)
• 3 cloves garlic, (minced)
• 4+ cups chicken broth
• 14.5 ounce diced "fire roasted" tomatoes ((canned))
• 2 whole skinless chicken breasts
• 3/4 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 1/4 teaspoon cayenne pepper
• 1-2 bay leaves
• 2 carrots, (thinly sliced)
• 1 1/2 cups shredded Monterey jack cheese
• 1-2 avocados, (diced)
• 10 ounce Bag of tortilla chips

Instructions

1. 1

   In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.

2. 2

   Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.

3. 3

   Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.

4. 4

   Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.

5. 5

   Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.

6. 6

   Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.