Tortilla Soup

By BearForce

Makes 6 to 8 servings

Ingredients

• 4 -chicken breast halves​1 tsp. to 1 Tablespoon cumin
• 1 -onion​1 pinch oregano
• 2 -ribs of celery​1 tsp. garlic powder
• 3 -fresh tomatoes​1 tsp. salt
• 1-small can Rotel​1 tsp. chili powder (more or less)
• Crisp tortilla chips
• 1 cup grated longhorn or Monterey Jack cheese
• 1 Avocado – chopped
• Fresh cilantro​
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Preparation

Step 1

Boil chicken. Remove and save stock. Shred breasts. Chop & sauté onion, celery, and tomatoes. Add cumin, oregano, garlic powder, and salt. Combine chicken & veggies into stock along with chili powder. Simmer 1 hour.

Serve with garnish of tortilla chips, cheese, avocado, chopped chilies (jalapeno or green chilies).
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The above was the original recipe from my friend, Bonnie McLeod. I sometimes use canned diced tomatoes rather than fresh. Sometimes I use canned chicken broth rather than the stock from boiling the chicken. I also add about a teaspoon of fresh cilantro to the last few minutes of the simmering time. We love cilantro, and this works really well.