Chicken Tortilla Soup

By sandycon

Ingredients

• 2 Tb. olive oil
• 1 small onion, chopped
• 2/3 cup fresh cilantro, chopped
• 3 cloves minced garlic
• 1 14 1/2 oz. cans diced tomatoes
• 4 cups chicken broth
• 3/4 Tb. cumin
• 1/2 Tb. chili powder
• 1/4 tsp. cayenne pepper
• 1-2 bay leaves
• 2 carrots, thinly sliced
• 2 skinless chicken breasts, halved and thinly sliced
• 3/4 tsp. salt
• Pepper to taste
• 1 1/2 cups shredded Monterey jack or cheddar cheese
• 1-2 avocados, diced
• Bag of tortilla chips

Details

Preparation time 15mins
Cooking time 20mins
Adapted from aspicyperspective.com

Preparation

Step 1

In a large stock pot, heat the oil over high.  Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.

Stir in tomatoes and spices, then bring to a boil.

Add the broth, carrots and chicken.  Return to a boil, then reduce heat to medium and cook another 10-12 minutes.

Stir in half the cheese and 1 cup crushed tortilla chips.

*This is a great recipe to use up leftover chicken or a rotisserie chicken.  Just add it in at the very end to warm it up!

**To make this a 4 Hour Body”slow carb diet” recipe, omit the tortilla chips and cheese. It’s still awesome!