Tortilla Soup Recipe

It's a dreary day here and there's a storm on the way, so soup seemed like the perfect choice for lunch. 

This tortilla soup is full of healthy ingredients and tastes absolutely amazing. Mr. Sjogren's Style declared it "the best soup I've ever had . . . well, the best soup that's not French onion."

It's based on a recipe from SimplyRecipes.com, but as always, I made a few adjustments. 

Ingredients:  

1 Tbs. olive oil 

1 medium onion, chopped
1 ½  tsp. ancho chile powder

Pinch ground cayenne pepper

¼ tsp. cumin seeds

1 rib celery, minced

2 cloves garlic, minced

1 can (14.5 oz.) diced tomatoes

4 cups (32 oz.) chicken broth

1 cup water

½ tsp. coarse salt (or to taste—I used a little less)

1 ½ cups shredded cooked chicken (leftover rotisserie w/ the skin removed is great)

1 green pepper, chopped

1 ripe avocado, chopped

Chopped fresh cilantro

1 handful tortilla chips

1 lime, cut into wedges (optional) 

Preparation:  

Heat olive oil over medium in a heavy bottomed pot. Add chopped onion. Cook for 5 min, stirring occasionally. Stir in ancho powder, cayenne, and cumin. Cook for another minute or two, until you can start to smell the cumin toasting. Add garlic and celery and cook for an additional two or three minutes.

Add diced tomatoes. Cook for two or three minutes more.

Add chicken broth and cup of water. Bring to a boil and then reduce to simmer. Add chopped green pepper. Let simmer 15-20 minutes so the flavors combine.

Ladle into bowls. Top with crushed tortilla chips (2-3 chips per bowl) and then add about a tablespoon of chopped cilantro and some chopped avocado. Serve with lime wedges.