Wednesday, February 11, 2009

Tortilla Soup

This is a delicious recipe from my Texan friend, Laura Gilbert.

3 chicken breasts
1 cup celery, chopped
1 cup carrots, chopped
1 onion, chopped
2 cloves garlic, minced
6 cups of chicken broth
2 tsp chili powder
2 tsp lemon pepper
2 tsp ground cumin
1 lime
2 cans tomatoes with green chilies
Monterey jack cheese, grated
Tortilla chips
1 avocado

Cut raw chicken into bite-size pieces and cook on the stove. Set chicken aside, leaving grease in pan. Chop celery, carrots, onion, and garlic and saute in left-over chicken grease (mmm) and olive oil. Bring the chicken broth to a boil. Add chili powder, lemon pepper, cumin, lime juice, and tomatoes. Add chicken and veggies. Simmer all for 20 minutes.

To serve: Crush tortilla chips in bottom of bowl. Add soup and top with avocado slices and grated cheese.

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