My guy loves chicken tortilla soup and orders it anytime it’s on the menu at a restaurant. Me, I love the tangy lime and cilantro flavors of this soup but not the quick-to-turn-limp tortillas floating in the soup. Compromise – tortilla chips served on the side that can be added to the soup…or not. I’ve made this with leftover roast chicken and store-bought rotisserie chicken and don’t see much difference.

Ingredients:

• ¼ cup vegetable oil
• 1 medium onion, chopped into small dice
• 1 medium jalapeno peppers, chopped into small dice
• 2 garlic cloves, minced
• ½ tsp. each, salt, pepper, chili powder and cumin
• Pinch cayenne pepper
• ½ cup chopped cilantro
• 48-ounce can chicken broth
• 28-ounce can chopped tomatoes
• ½ cup fresh lime juice
• 1 small plain deli chicken, meat pulled off the bones and shredded
• Diced avocado, optional
• Tortilla-style chips, optional

Direction:

1. Over medium-high heat, in a large heavy saucepan, heat oil for 30 seconds. Reduce heat to medium and add the onion and jalapeno pepper and cook for 5 minutes, until vegetables have softened, stirring frequently.
2. Add the garlic, salt, pepper, chili powder, cumin, cayenne and cilantro. Cook for 2 minutes, stirring frequently.
3. Add the broth, tomatoes, lime juice and chicken and simmer for 20 minutes.
4. When ready to serve, pile some shredded chicken in the center of a bowl and ladle soup around it. If using, serve with a side or avocado and tortilla chips.

Makes 6 servings.