If you like nachos, you will love this hearty, southwestern soup. The crunchy tortilla strips and lime-kissed avocado provide the perfect accompaniment to fresh chicken and diced tomatoes. When you want a midwinter change of pace, this soup brings you the flavors of Old Mexico.
2 lbs. boneless, skinless chicken breast
4 oz. can choppped green chilies
2 tbsp. minced garlic
Large, diced yellow onion
30 oz. diced tomatoes with juice
2 cups chicken broth
2 stalks diced celery
Salt and pepper
2 tsp. ground cumin
Corn tortillas sliced into strips
16 oz. corn oil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. lemon pepper
3 tbsp. chopped fresh cilantro
2 cups shredded Monterrey jack cheese
1 cup diced avocado
3 tbsp. lime juice
Cover of Tortilla Soup
Put the boneless, skinless chicken breast in the crockpot first, followed by the chilies, garlic, onion, tomatoes and juice, chicken broth, celery and half the ground cumin. Cook on high for 3 hours until the chicken is tender. Remove the chicken from the crockpot and shred it before returning it to the crockpot. Taste the soup and adjust seasonings if necessary.
Deep-fry tortilla strips in corn oil. Toss with cumin, onion and garlic powder and lemon pepper. Serve with fresh chopped cilantro and cheese. Top with diced avocado tossed with lime juice.