Chicken Tortilla Soup

Source: My friend Kerry

Prep time 15 minutes | Ready in 20 minutes | Serves 6 people  

Ingredients

• 2 tablespoons Olive Oil

• 1 small Yellow Onion chopped

• 2/3 cup fresh Cilantro

• 3 cloves Garlic minced

• 4+ cups low sodium Chicken Broth

• 14.5 ounces Diced Fire Roasted Tomatoes

• 2 whole skinless Chicken Breasts

• 2 large Carrots thinly sliced

• 3/4 tablespoon Ground Cumin

• 1/2 tablespoon Chili Powder

• 1/4 teaspoon Cayenne Pepper

• 3/4 teaspoon Salt

• 1-2 Bay Leaves

• Shredded Monterey Jack Cheese

• 1-2 Avocados diced

Preparation

1. In a large stock pot, heat olive oil over medium heat. Add onions, 1/3 cup cliantro and garlic. Saute3 minutes.

2. Stir in chicken broth, tomatoes, whole raw chicken breasts and all the spices and the salt. Push chicken breasts to bottom of the pot and bring to a boil.

3. Add the carrots then bring to a boil again. Reduce heat to medium and cook another 12 minutes.

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

5. Serve in bowls and top with shredded cheese, cilantro, fresh avocado or toppings of choice! .