Tortilla Soup

Ingredients - Serves 6

• Lime - 1, juiced
• Cilantro - 1/4 cup, chopped
• Avocado - 1, sliced
• Corn tortillas - 6, cut into thin strips
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 4 cups
• Canned diced tomatoes - 1 can (14.5 oz)
• Chicken breast - 2, cooked and shredded
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Vegetable oil - 2 tablespoons

Let's Get Started

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the shredded chicken, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. While the soup is simmering, preheat the oven to 375°F.
5. Place the tortilla strips on a baking sheet and bake for 10-12 minutes, or until crispy.
6. Remove the soup from heat and stir in the lime juice.
7. Serve the soup hot, topped with crispy tortilla strips, sliced avocado, and chopped cilantro.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 12g
• Carbs: 30g
• Protein: 25g
• Sodium: 800mg
• Sugar: 5g