Chicken Tortilla Soup

Tip: Read directions completely before preparing.

Ingredients:

1 cup Monterey Jack cheese, shredded

1 cup cabbage, thinly sliced

1/2 cup cilantro, leaves removed from stems

1/4 cup red onion, finely chopped

2 green onions (scallions), chopped

1 large Hass Avocado, cut in 1/2 - 1 inch cubes

1 lime, cut into 8

1 cup tortilla chip strips

4 chicken thighs, boneless, skinless

8 cups water

1 tablespoon chicken bouillon

1 teaspoon salt

1 large clove garlic, finely minced

1/8 teaspoon comino (cumin), fresh ground

Directions:

Chop, slice, cube and shred your vegetables as describe in ingredients (onion, cabbage, scallions, cilantro, avocado, lime and cheese). Set aside.

Cut chicken thighs into approximately a little less than 1/2 inch, chunks.

In a 5 1/2 quart pot, bring 8 cups of water to boil. Add chicken, fresh ground comino (cumin), minced garlic, chicken bouillon, and salt. Let boil for 10 minutes, then lower heat and simmer for about 5 minutes.

To plate, in a large soup bowl, ladle 2 cups chicken and broth, make sure the broth is very hot before ladling. Add 1/4 of each into the bowl, cheese, avocado, scallions, cabbage, red onion, and then top with tortilla chips. Enjoy!

Servings: 4

Tip:  What could be better on a cold day then a bowl of fresh, hot homemade soup. A soup that is quick to make, flavorful, and filling!

You can either buy the tortilla chip strips from you favorite grocer. They are usually stocked in the vegetable or salad department. Or you can cut and fry your own using fresh corn tortillas!