Chicken Tortilla Soup

So I found a recipe for chicken tortilla soup a while ago and when I made it once, my mom loved it and wanted me to continue making it! This time, at my second home, the Albrechts, I tried to improvise and change up a few things. Here is the recipe I referred to/changed a little bit!

Chicken Tortilla Soup

Ingredients:

12 corn tortillas
2 chicken breasts, cooked and cubed
oil
1 onion
1 can black beans, drained
1 can corn
2 10 oz cans tomato with green chiles (or) 1 15.5oz can of tomatoes and 1 4oz can of green chiles
1 package taco seasoning
3 cans chicken broth
2 cups water

2 Tablespoons of lime juice

Shredded cheddar cheese and lime slices (for garnish)

Directions:

If your chicken isn’t cooked, you can bake it or what I did was boil it. I boiled the water and then had them in about 20 minutes. Don’t just go by the time they’re in there, but check the center with a fork to make sure they are cooked. You can also buy canned/already cooked chicken to make it easier on yourself.

Spray both sides of the tortillas and cut into bite-size strips. Spread them out on baking sheets and bake until crisp at 350 degrees. I left them in during all my prep work and they tasted fine so if you forget about them like me….its okay!

Meanwhile, sauté the onions in some vegetable oil. Then add all of the other ingredients except the lime juice. Bring to boil and then reduce to a simmer for 15 minutes. Then stir in lime juice and serve with shredded cheese and a lime slice on top.

Guacamole

Use two avacados, pit them and scoop out the flesh. Save the pits for later use. Smash with fork. Add 2 tablespoons of lime juice, 1 teaspoon of garlic salt, 1 1/2 teaspoons of chili powder (give or take, depending on how much of a kick you want) 2 tablespoons of onions, and 1 tomato. Mix that all together and enjoy! If not finished right away, put the stones from the avacado back in the guacamole to keep from browning.