Chicken Tortilla Soup

Happy New Year! Wow, it's hard to believe that 2012 has already come to a close, and that 2013 is upon us. This past year was truly an amazing one, and I have high hopes for 2013. One of my big upcoming life events will be completing my Masters degree in English, *hopefully* traveling to Europe with Stuart, and *possibly* moving back to California. So much is in flux right now, but in the end it is exciting to go with the flow and embrace the moment. 

I figured that with all the healthy new years resolutions that were no doubt made this week, I should take a break from posting anything with sugar and instead post this delicious recipe for tortilla soup that I came upon in my most recent issue of Sunset magazine. I added fresh sliced avocado to the soup before serving, and it was the perfect combo of spicy from the chile and crunchy from the crushed tortilla chips. Yum yum, perfect for winter AND the waistline!

 

Ingredients:

1 qt. reduced-sodium chicken broth

1 1/2 pounds boned, skinned chicken thighs, cubed (I used shredded cooked chicken, such as grocery store rotisserie chicken)

1/2 white onion, chopped

1 can (14.5 oz.) diced tomatoes

1/2 to 1 serrano chile, halved and sliced

1 can (15 oz.) black beans, drained and rinsed

1/2 teaspoon chili powder

1/2 teaspoon cayenne

1/2 teaspoon pepper

2 cups coarsely crushed corn tortilla chips, divided

1/2 cup crumbled cotija cheese or shredded pepperjack

1/2 cup cilantro leaves

Sliced avocado

Lime wedges

Preparation:

1.    Heat broth, covered, in a medium pot over high heat until boiling.

2.   Add chicken, onion, tomatoes, chile, beans, and spices.

3.   Reduce heat; simmer 10 minutes to blend flavors.

4.   Stir in 1 cup tortilla chips; ladle into bowls.

5.    Serve soup with remaining 1 cup tortilla chips, cheese, cilantro, avocado, and a squeeze of lime.