Chicken-Tortilla-Soup-with-Cilantro-and-Avocado

Ingredients

3 tablespoons extra virgin olive oil
1 cup chopped onions
4 garlic cloves, smashed
1 cup chopped bell peppers
1 tablespoon paprika
1 qt pacific tortilla soup starter
2-3 teaspoons Back to Organic Chipotle Himalayan pink salt or Cumin Lime French Grey
2 bay leaves
1/4 to 1/2 cup chopped cilantro
1 cup tortilla chips plus more
2-3 cups shredded chicken
1 avocado
1 organic lime
1 cup cheddar cheese, grated

Hearty soups take very little time to make and satisfy the toughest critics. With the numerous requests for easy meals to prepare during the week, I came up with a simple tortilla soup recipe using ingredients that can be thrown into the pot without much chopping and prep work. I choose organic frozen diced onions and sliced bell peppers, a tortilla soup base from Pacific Foods, and left over chicken meat from the two roasted chickens I made the night before. You can easily find a roaster at the grocery store to dice or shred for this soup.

The soup tastes even better the next day and can be made ahead of time for parties. Make a large batch as an alternative to chili for the Super Bowl. If any vegetarians are coming, do not add the chicken into the soup. Instead place some warm, shredded chicken in a bowl on the table along with a platter of grated cheese, sliced avocado, tortilla chips, lime slices, and chopped cilantro so everyone can serve themselves.

You can freeze the leftovers for up to a month in a sealed container. Thaw overnight in the refrigerator and then simmer on the cooktop to warm you up on a cold, rainy day. It is a very comforting and filling soup.

Directions

1) Make the Soup- In a large heavy pot, heat the oil over moderately high heat. Add the 1 cup of chopped onion and 4 garlic cloves smashed; cook until fragrant, about 3 minutes. Add 1 cup of chopped peppers and 1 tablespoon of paprika and cook until tender for 5 minutes. Break tortilla chips into pieces with your hands or crumble in the bag. Add the soup starter, 2 bay leaves, Back to Organic Chipotle Himalayan salt or Cumin Lime French Grey, cilantro leaves and one handful of the tortilla chips, about 1 cup.

2) Simmer- Bring to a simmer. Cook, uncovered, for 30 minutes. Remove the bay leaves and smashed garlic. Add the shredded chicken pieces from one roasted chicken using white and dark meat. Simmer until the chicken is warm.

3) Serve- Ladle the soup into a bowl and top with the grated cheddar cheese and diced avocado. Squeeze 1 or 2 lime slices into the soup and stir well. Add more Back to Organic Chipotle Himalayan or Cumin Lime French Grey to taste if needed. Sprinkle with chopped cilantro. Enjoy!