Wednesday, March 2, 2011

Chicken Tortilla Soup

I always order this type of soup at our local Mexican restaurant. I've wanted to try to recreate it, and tonight I gave it a whirl. It was delicious, and dare I say, possibly better than the restaurant version. Adjusting the servings of tortilla chips and cheese make it as light as you'd like. Don't omit the lime juice ... necessary for that little somethin-somethin!

3 T. Better Than Bouillon chicken base
8 c. water
2 lg. bone-in, baked chicken breasts with skin removed (torn into large chunks)
1/2 c. diced purple onion
3/4 c. frozen corn
1 medium tomato, diced
lg. handful cilantro, chopped
2 T. mild chunky salsa
1/2 lime, juiced
tortilla chips
1 c. Monterey Jack cheese, shredded
1 avocado, diced

Bring water and chicken base to a boil in a medium stockpot. Lower temperature to medium and add chunks of chicken breast, onion, corn, tomato, cilantro, salsa, and lime juice. Simmer on low for 15 minutes. Right before serving, crunch small handfuls of chips into soup bowls and top with a large pinch of cheese. Ladle hot soup over the top, which will melt the cheese and soften the chips. Garnish with avocado. Serves 4.

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