Spicy Tortilla Soup

It's November, so it's time to break out our favorite soup recipes that we put on hold during the hot summer. Even if it's still in the 80's here in Arizona, it's plenty cool enough!

This recipe is one of my husband's favorites. It has a slight kick to it, but still kid-friendly.

Spicy Tortilla Soup

2 T. olive oil
1 onion
2 cloves garlic, minced
32 oz. chicken broth
14 oz. mexican style tomatoes (Rotel is the best)
4 oz. fire roasted green chilies
1 t. cumin (add more if you like it more spicy)
1 t. chili powder
1 t. sugar
1 T. lime juice
3 chicken breasts, cooked and shredded
diced avocado
sour cream
freshly cut cilantro
4 oz shredded monterey jack cheese (or cheddar)
1 cup corn tortilla chips, crushed

In a 6 quart pot combine onion, garlic, and olive oil and saute for 5 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add remaining ingredients and puree. Stir mixture. Add crushed corn tortilla chips. Stir well, cover and simmer about 30 minutes. If liquid cooks down too much, add water.

When ready to serve, put cheese, cilantro, sour cream, avocado and a handful of broken chips in bowl before serving soup.

Recipe from Katherine Fields