Chicken Tortilla Soup
 
This version is fairly mild, in terms of spiciness. You can up the heat factor by following Dani's lead and adding more chiles; use a seven-ounce instead of a four-ounce can.
Ingredients
  • 3 chicken breasts, cooked and shredded (or one rotisserie chicken, shredded)
  • 32 ounces chicken broth
  • 1 4-ounce can diced green chiles
  • 1 28-ounce can diced tomatoes, puréed
  • 1 onion, sliced
  • 3 garlic cloves, chopped or sliced
  • 3-4 celery stalks, chopped
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • Juice from one lime
  • 2 tablespoons cilantro or parsley
  • Avocado slices
  • Tortilla chips, optional
Instructions
  1. Combine the cooked chicken, chicken broth, green chiles, puréed tomatoes, onion, garlic and celery in a large stock pot. Bring just to a boil over high heat, then reduce heat to low and simmer for 30 minutes.
  2. Add the cayenne pepper and cumin and simmer for 10 minutes longer.
  3. Serve immediately, garnishing with the lime juice, cilantro, avocado and tortilla chips, if using.
Notes
Inspried by a recipe from my friend Dani via All Recipes.
Recipe by The California Table at http://thecaliforniatable.com/recipe-chicken-tortilla-soup/