This is one of my favorite (and one of the kids’ favorites!) soup. It’s a “skinnier” version as well, so that’s always a plus. I tweaked it a bit, but the original recipe is from the “Cook This, Not That!” recipe book. You can also change the recipe around and use the base for the soup for fish soup, etc.
About a tblsp. of olive oil
1 small onion, chopped
2-3 tblsp. of minced garlic (we like garlic!)
1 14oz. can of whole peeled tomatoes
1 tblsp. (or more depending on your taste) of chipotle powder
1 48oz. carton of fat-free chicken broth
1-1 1/2 lbs. boneless skinless chicken breasts, chopped in large cubes
Salt and black pepper for chicken
About 4 white corn tortillas, cut into half-inch strips
Juice of 2 limes
Fresh avocados, cubed
Chopped cilantro, optional
Preheat your oven to 450 degrees (this is for the tortilla strips later.) Heat the olive oil in a large pot on medium heat. Toss in the onion and garlic and cook till translucent. Be careful not to burn the garlic. Remove pot from burner and transfer the garlic and onion to a blender, add the full can of whole peeled tomatoes with juice, and chipotle powder. Puree until smooth.
Return the puree to the pot and carefully add the chicken broth. Bring to a rolling boil. Once boiling, carefully drop your seasoned chicken cubes into the broth mix. Poach the chicken till cooked all the way through, usually around 10 minutes.
Lay the tortilla strips on a baking sheet making sure none are overlapping. Bake until lightly browned and crispy. This usually takes me anywhere from 5-7 minutes; be sure to keep an eye on them!
Pour the lime juice into the soup. Taste your broth and adjust the flavor with salt and pepper if needed. Pour your soup into bowls, topping with the diced avocado, tortilla strips and cilantro. Enjoy!