On the Border Chicken Tortilla Soup

1 tbsp canola oil
1 onion, chopped
2 cloves of garlic, chopped
1 can whole peeled tomatoes
1 tbsp chipotle pepper
6 cups chicken broth
0.75 lb, boneless, skinless chicken breasts
Salt and black pepper to taste
2 corn tortillas cut into strips
Juice of 2 limes
Hot sauce (optional)
Avocado, pitted, peeled and cut into squares
Pickled jalapeno
fresh cilantro

Heat the oil in a pan over medium heat. Cook onion and garlic until soft and translucent. Transfer to blender and add the tomatoes (with juice) and chipotle; puree until smooth.

Pour into pot and add the broth. Bring to a simmer. Season the chicken with salt and pepper. Drop the breasts into the liquid whole. Poach them in the soup until cooked all the way through, about 10 minutes. Remove and slice thin just before serving.

Preheat the oven 450 degrees. Lay the tortilla strips on a baking sheet and bake until lightly brown and crispy, about 10 minutes.

Season the soup with lime juice. Adjust the seasoning with salt, pepper and hot sauce as needed. Divide into bowls. Top with chicken, avocado, jalapeno slices, cilantro, and tortilla strips

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user EJROGERS.