One-Pot Chicken Tortilla Soup

I totally meant to post this a few days before Christmas, but clearly that did not happen.  My bad.

Who doesn’t like soup?  Who doesn’t like Mexican food?  Who doesn’t like fusion?  Ok, pretty sure my own brother would not raise his hand for any of those, but for the rest of us, we like those!  At least, I do.  This chicken tortilla soup (by How Sweet It Is) was AMAZING.
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My mom came over for dinner with my husband and I and the 3 of us just raved and raved about this delicious soup.  Seriously.  So good.  Now, I’ve made chicken enchilada soup before (admittedly, much more than just once), and that was quite a bit thicker, since it used masa harina.  Honestly, I would say they are equal in taste factor.  Equally great, to be exact. =P

I also took some leftover tortillas and, as the blogger suggested, toasted them in the oven.  It was seriously a genius idea and a great addition.  Also, having an avocado is a must.  The other garnishes are optional, but you must have avocado.  I should be an avocado salesperson…

Also, this was our first meal in our new apartment!!  Bonus.
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One-Pot Chicken Tortilla Soup:

serves 3 plus leftovers

Ingredients:
-2tbsp olive oil
-1 medium onion, chopped
-1 red pepper, chopped (I used green, cuz it was cheaper)
-3 cloves garlic, minced
-1tsp cumin
-pinch of cayenne pepper
-2 boneless, skinless chicken breasts
-32oz low-sodium chicken stock
-4oz can of green chilis (I omitted this, as I was worried it would be too spicy for my mom and husband)
-1/3cu red enchilada sauce
-1/4cu sour cream
for garnish:
-whole wheat tortillas/tortilla strips, toasted in the oven
-sour cream or greek yogurt
-shredded cheddar/monterey jack cheese
-avocado
-lime slices
-fresh cilantro

Directions:
-In a large pot, add olive oil and heat on medium heat. Add onion and pepper, then saute until soft, about 5 minutes. Add garlic and sprinkle in the cumin and cayenne pepper, and stir.
-If you’re using chicken, cut into small chunks or bite-size pieces, then add to the onion and pepper. Brown on each side, about 8 minutes total.
-Pour in chicken stock, chilis, and enchilada sauce.
-Bring to a boil, then reduce and simmer for 30+ minutes. Right before serving, stir in the sour cream.
-Pour into bowls and add garnishes.

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