This truly is the best chicken tortilla soup I've had. I crave it. I absolutely love the avocados in it. I got this recipe from another food blog and changed it a bit. (Sorry I don't have a picture yet)
2 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
4-5 c. chicken broth/stock
2-3 c. corn, frozen or canned
1 can black beans, drained and rinsed (optional)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice
2 c. salsa (I like to use homemade canned salsa, but any will work)
1 c. tortilla chips
½ c. shredded Monterey Jack, or cheddar cheese
1 avocado
Boil chicken in a large pot for about 25 minutes or until cooked through. Remove chicken, cool slightly, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add the onion & garlic mixture, broth, shredded chicken, corn, chili powder, lemon (or lime) juice, salsa, and beans (if desired). Bring to a boil. Reduce heat and simmer 15-20 min. Ladle into bowls and top with corn chips, cheese, avocado, and a little sour cream.
