Tortilla Soup

I love to order a cup of chicken tortilla soup when out to lunch, it's generally healthy and can be made so many different interesting ways. My favorite though is blended chicken tortilla soup with shredded chicken breast and topped with sour cream, avocado, cilantro and some crispy tortilla strips.

 Ingredients:

1 tablespoon olive oil

1 tablespoon butter

1 medium yellow onion

3garlic cloves

1/2 green bell pepper

5 - 6" corn tortillas

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

pinch cayenne pepper

1 - 32 ounce low sodium chicken stock

1-2 tablespoons Wondra flour

1 cup milk

1 cooked and shredded chicken breast

avocado

cilantro

sour cream

Preparation:

Add the oil and butter to an 10" sauté pan. Add the diced onion, green bell pepper and garlic. Cook on medium low for 10 minutes until the onion and bell pepper are soft and translucent.

Next, add the chili powder, cumin and diced corn tortillas and simmer for another 5 minutes and you're done. Take the contents of the sauté pan and add to a blender along with the chicken stock and blend until a smooth even consistency. Once creamy smooth, pour the soup into a 3 quart sauce pan. Bring the soup up to a boil and then turn off the heat, cover and let rest until you're ready to serve.

For a thicker soup I'll mix 1 tablespoon Wondra flour with 1 cup milk and whisk into the soup.

To serve, add a couple of ladles of soup into a serving bowl. Place some shredded chicken in the middle and garnish with avocado, sour cream, cilantro and crispy tortilla strips.

Salad Serving Suggestion:
Avocado Garlic Caesar Salad