CHICKEN TORTILLA SOUP

Serves 2

Simple but amazing.

ingredients

1 tablespoon Vegetable or Olive Oil
1/2 small Onion, finely chopped
1 tablespoon Chili Powder
1 tablespoon Tomato Paste
4 cups homemade or low-salt canned Chicken Broth
6 2" stems fresh Cilantro
2 small, skinless,boneless Chicken Breast halves, cut diagonally into 1/2" slices
Salt
1/2 cup Corn Kernels (canned or frozen is fine)
1/2 cup canned Black Beans, rinsed & drained
1/4 cup diced fresh Tomato
3/4 cup coarsely broken Tortilla Chips
Diced Avocado
Crumbled Queso Fresco or Feta Cheese
Sour Cream
Chopped Cilantro
Lime wedges for serving

directions

Heat the oil in a large pot over medium heat; add the onion, and cook, stirring, until softened but not browned, about 3 minutes. Stir in the chili powder and tomato paste; cook for 30 seconds. Pour in the broth; add the cilantro stems and bring to a boil. Boil, uncovered, until the broth has reduced to 3 cups, about 10 minutes. Season the chicken breasts lightly with salt; add to the broth and cook for 2 minutes, or until chicken is just cooked through. Discard the cilantro stems. Divide the corn, black beans, tomato and tortilla chips between two large soup or pasta bowls. Poor the piping hot broth over the ingredients in the bowls. Top with avocado, cheese, sour cream, chopped cilantro and lime juice.

notes

Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low - just a slight warmth - so if you prefer more of a kick, add more chili powder

Source: Jeannette