Chicken Tortilla Soup

Chicken Tortilla Soup
Serves 4

1/2 pound cooked and shredded blackened chicken
Olive Oil

2 shallots chopped

2 cloves of garlic chopped
1 jalapeño chopped
1 can Hunts fire roasted diced tomatoes
fresh cilantro chopped
1 (32 oz) container organic chicken stock
kosher salt
freshly ground black pepper

For assembly:
Fresh tortilla chips
1 ripe avocado
8 oz 'Mexican mix' shredded cheese

Heat 2 tbs olive oil in large pot on medium heat. Add shallots and jalapeños and cook until soft. Add garlic and cook for another few minutes stirring occasionally. Pour in tomatoes and cilantro. Cook and stir together on medium heat until warm and combined (2 minutes). Add chicken stock and bring to a boil. Reduce heat, add chicken and simmer for 10-15 minutes. Season with salt and pepper to taste.

Serving Suggestion:

Ladle soup into individual bowls. Place a handful of cheese to surface. Break apart some chips and put around perimeter. Float 2 slices of avocado in center. Garnish with a sprig of cilantro.

Easy Baked Tortilla Chips:
10 small taco sized corn tortillas, stale if available
olive oil spray
kosher salt
lime

Cut tortillas with pizza cutter into 4's. Assemble on cookie sheet and spray generously. Bake on 425 degrees for about 10-12 minutes or until edges are brown. Flip chips over about halfway through. As soon as they come out of the oven sprinkle with salt and squeeze lime juice over them.

chicken tortilla soup with quesadilla