Tortilla Soup

Ingredients

• •2 tablespoons olive oil
• •1 medium white onion, diced
• •3 cloves garlic, minced
• •2 cans (14.5 oz each) diced tomatoes
• •6 cups chicken broth (gluten-free)
• •2 cups shredded cooked chicken
• •1 teaspoon cumin
• •6 corn tortillas, cut into strips
• •1 avocado, sliced
• •1 cup shredded Mexican cheese blend
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large pot and sauté diced onion until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
2. 2Add diced tomatoes with their juices and chicken broth to the pot. Stir in cumin, salt, and pepper.
3. 3Bring the broth to a boil, then reduce heat and simmer for 15 minutes to blend flavors.
4. 4Add shredded chicken to the soup and simmer for 5 more minutes until heated through.
5. 5While soup simmers, fry tortilla strips in a separate skillet with oil until crispy, about 3-4 minutes, then drain on paper towels.
6. 6Ladle soup into bowls and top with crispy tortilla strips, sliced avocado, cheese, and additional toppings as desired. Serve hot.

💡 Keep tortilla strips out of tortilla soup until serving; simmered strips thicken the soup but eliminate the crisp contrast.

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