Chicken tortilla soup

Chicken Tortilla Soup
adapted from Our Best Bites 

1/2 Rotisserie chicken topped with :  

1. A couple of juicy limes
2. A splash of red wine vinegar
3. 2-3 cloves garlic, pressed or coarsely chopped
4. 1 tsp. chili powder
5. 1/2 tsp. cumin
6. 1/2 tsp. Kosher salt
7. 1/2 tsp. black pepper
8. 
   

1 large onion, chopped

6 cloves garlic, minced or pressed

4 cans chicken broth

1 1/2 c corn

1 can black beans

1 15-oz. can chopped or diced tomatoes

1/2 can diced green chilis

1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.

1 tsp. salt

1/4 tsp. black pepper

TOPPINGS:

Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying
Sliced avocado or guacamole
1/4 c. cilantro

Buy a rotisserie chicken and mix in s bowl with seasonings

In a large stockpot, heat some olive oil (I can tell you right now that you’ll never hear the words EVOO from my mouth. Or my fingers.) over medium heat. Add chopped onion and saute 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 to simmer 15-20 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, and fry the tortillas. 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.