Chicken Tortilla Soup

Once again, Ashley created a very gratifying soup...savory, a little spicy, a little sweet, a little sour...a perfect blend of flavors.  This may be my new favorite!

Ingredients:

2 Tbsp olive oil

1.5 C. onions, chopped

2 Tbsp garlic, minced

3 corn tortillas, cut into 1" pieces

1 can diced tomatoes

1 can roasted green chile peppers

4 C. chicken broth

1 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

1/2 tsp chili powder or cayenne

2 C. chicken, shredded and boiled with any of the spices listed above

1.5 C. frozen corn kernels

1/2 C. heavy cream

Salt and pepper

1 C. Monterey Jack cheese, grated

1 Avocado, cut into 1" cubes

Salsa

Sour cream

Fresh lime, cut into slices

1 C. additional corn tortilla slices, sauteed until limp but a little crispy on the edges

Directions:

- Heat oil in large saucepan over medium-high heat.  Add onions and garlic, saute for 3 mins.

- Stir in tortilla pieces and saute until they are limp.

- Add tomatoes, broth and spices.  Bring to a boil.

- Remove from heat, let cool 5 mins.

- Use blender to puree soup in batches until smooth.  Return to soup pot.

- Add chicken, corn and cream.  Bring to a boil and simmer 5 mins or until the soup thickens.

- Adjust with salt and pepper to taste.

- Serve.  Garnish with cheese, avocado, salsa, sour cream, lime and extra tortillas.