This hearty soup recipe is the perfect follow up to a roast chicken night. Take as much or as little leftover chicken as you have and toss it in!
1/4 cup olive oil
1 yellow onion, thinly sliced
6-8 cloves garlic, minced
1/2 tsp ground cumin
kosher salt and freshly ground pepper
4 cups chicken broth, low sodium
1-3 cups shredded chicken
1 28 oz can fire roasted diced tomatoes
1/4 cup lime juice, freshly squeezed
1/2 cup cilantro leaves, finely chopped
6-8 6-inch corn tortillas, cut in half, then into 1/4" strips
1 avocado, cubed
1/2 cup shredded Monterey Jack cheese
In a large stockpot over a medium-low flame, heat 2 tablespoons of the olive oil. Add the onions and sauté them until they are soft, about 10 minutes. Add the garlic, cumin, ¼ teaspoon salt, and a generous grinding of pepper, and sauté the mixture another minute.
Add the chicken broth, raise the flame to high, and bring it to a simmer. Add the shredded chicken, tomatoes, lime juice, and cilantro. Season to taste with more salt and freshly ground pepper if needed. Remove the stockpot from the heat and cover.
Meanwhile, in a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the tortilla strips and allow them to brown, stirring occasionally, about 5 minutes. Sprinkle them with salt.
To serve, ladle soup into bowls, top with cubed avocado, shredded cheese, and a handful of tortilla strips.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. Their book, Cooking in Everyday English , is now available on Amazon and is loaded with family-friendly recipes. Amanda’s own One Family One Meal cookbook will be released in the fall of 2012.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.