Chicken Tortilla Soup

When the weather gets chilly, soup just sounds right. You can easily adapt this soup to your tastes, adding cheese, sour cream, corn, rice and/or black beans.

• 2 tbs vegetable oil
• 5 cloves garlic, minced

• 1 onion chopped
• 2 Roma tomatoes, diced or 1 can diced tomatoes
• 2 tbs ground cumin
• 1 tbs chili powder
• 3 bay leaves
• 6 cups chicken broth (+water as desired)
• 3 boneless chicken breast halves, cooked (or rotisserie chicken)

• 1/2 tsp. salt (if desired)
• 1/2 tsp. ground cayenne pepper
• 1/2 cup fresh cilantro
• 5 radishes, sliced thin

• 1/2 avocado
• Tortilla chips

Directions

In a large stock pot heat oil. Add garlic and onion, saute for 2-3 minutes.

Stir in tomatoes and bring to boil over high heat. Add cumin, chili powder, bay leaves, and chicken stock. Return to boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes. Using a fork, shred the chicken.

Remove bay leaves and stir in chicken. Heat through and ladle into bowls. Garnish with tortilla chips, avocado, cilantro and radish (if desired). MMM

It's plenty spicy without the cayenne. And I left out the additional salt, still lots of flavor. Enjoy!