Chicken Tortilla Soup

1 recipe Taco Chicken

1 large onion, chopped

6 cloves garlic, minced or pressed

4 cans chicken broth

1 15-oz. can chopped or diced tomatoes

2 jalapeno peppers

1/4 c. fresh lime juice (3-4 limes)

1 tsp. salt

1/4 tsp. black pepper

TOPPINGS:

Store-bought tortilla chips

Sliced avocado or guacamole

Grated or crumbled cotija cheese

1/4 c. cilantro

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.

In a large stockpot, heat some olive oil over medium heat. Add chopped onion and sauté 3-4 minutes.

Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.

Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow it to simmer 20 minutes.

While soup is simmering, juice the limes and set aside.

Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole.

Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

This recipe can be found here.