Tortilla Soup

I really liked this recipe (it's from the Sister's Cafe blog). I thought it was more flavoral and fresh tasting than other tortilla soups I've tried. Even a little Cafe Rio-ish. Instead of diced tomatoes I just used tomato sauce and chopped my onions really small (because of a babywipe in the house, no, not the 1-year old or 3-year old, but the almost 30-year old).

Tortilla Soup

1 T. olive oil
1 large onion, chopped
1 can diced green chilis
1 lb chicken- cooked and shredded
1/4 tsp cayenne pepper (opt.)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 small can white beans, drained
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup

In a large pot, heat oil and add onion and chilis. Saute until tender. Add the chicken and spices. Add tomatoes, beans, and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls and garnish.

Garnish:
10 yellow corn tortillas-sliced and baked*
shredded cheese
1 large avocado, diced
sour cream

*Cut tortillas into thin strips using a pizza cutter. Spray with Pam, sprinkle with salt and bake in 350 degree oven until lightly brown and crisp (~10-15 minutes).