Tortilla Soup

I was actually searching for something to go with the leftover goat cheese we had in our fridge when I came upon this recipe from a blog 101cookbooks.com that I follow. It was wonderful! I did, however, make my own changes to it. This is an easy recipe that you can switch up ingredients to your liking. Hope you enjoy this delicious soup!

Ingredients:
10 red cherry tomatoes
olive oil
2 tbsp minced garlic
1 large sweet onion, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne
1 tbsp fresh chopped cilantro
1/4 cup sun-dried tomatoes, minced
1 green bell pepper, chopped
1/2 lb cooked chicken, shredded
2 tsp lime juice
6 cups chicken or vegetable broth
**1 avocado (or goat cheese for topping)
*Corn Tortillas
more olive oil


Start by halving the cherry tomatoes. Toss them in a large Dutch oven or pot with a splash of olive oil. Add the garlic, onion, and bell pepper and cook on medium heat until tomatoes are soft and onions are translucent, about 5 minutes. Take end of spoon and crush tomatoes to break apart as they cook. Add the cumin, coriander, cayenne, sun-dried tomatoes, cooked chicken, lime juice and broth. Cook on medium heat for another 5 minutes, and then turn to simmer.

*Cut corn tortillas into strips. Place the strips into heated cast iron skillet with about 2 tbsp of olive oil. Toss periodically until completely Crunchy (carefully watch so not to burn) and remove from skillet onto plate lined with paper towel.  Peel and chop the avocado. Top with tortilla strips, avocado and a sprinkle of cilantro on each serving.

**Substitute the avocado for crumbled goat cheese for a delicious topping as well