Chicken Tortilla Soup

Yesterday we residents of Southern California were treated to our first real day of Fall. The air was crisp and clean, and after a long morning at home, I decided to venture out to gather the ingredients that I needed to make a big pot of soup for dinner. I used the following recipe, and it turned out  wonderfully! Hopefully you can do the same. Enjoy!

3 Chicken Breasts cut up into chunks

1 medium onion diced

2 Tablespoons minced garlic

2 tablespoons chili powder

2 tablespoons oil

1/2 packet taco seasoning

3 cups Chicken broth

1 15 ounce can diced tomatoes

1 small can diced green chilies

1 can pinto beans

corn tortillas or chips

cilantro, chopped

shredded cheese, sour cream,avocado- for garnish

Heat the oil in large soup pot to med-high heat. Add chicken, cook until browned. Next, add onions-cook until tender. Add seasonings-garlic,chili powder, taco seasoning. Stir well. Pour in the chicken broth, and cook until boiling. Turn soup down and add the tomatoes,chilies and beans, all undrained. Simmer for 15-20 minutes.

While sooup is simmering, cut 7 tortillas into thin strips and bake in a 375 degree oven, or fry until crisp.

Serve soup in individual bowls, top with tortilla strips or chips, cheese,cilantro,sour cream and avocado.

Enjoy!

(I doubeled the amount of chicken broth, as I thought that we needed more than the three cups, and used the entire packet of taco seasoning...