Chicken Tortilla Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 chicken breasts, diced
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon worcestershire sauce
• 2 tablespoons cilantro, minced
• 1 (10 ounce) can rotel
• 2 cups beef broth
• 2 cups chicken broth
• 1 cup water
• 6 corn tortillas, cut into strips
• 1 cup monterey jack pepper cheese, shredded
• 1 avocado, diced
• 1/4 cup cilantro, pulled from stem
• 2 green onions, chopped

Recipe

• 1 grill the chicken breasts and cut into bite size pieces.
• 2 slice the corn tortillas into 1/2" strips and place on baking sheet.
• 3 bake the corn tortillas at 250 degrees until crispy (about 35 minutes).
• 4 sauté onions and garlic in olive oil (about 5 minutes).
• 5 add the remaining soup ingredients.
• 6 bring soup to a boil and then reduce heat to simmer until the baked corn tortilla strips are ready (about 30 minutes).
• 7 garnish with pepper jack cheese, avocado, corn tortilla strips, cilantro and green onions.