Soup’s On

I love making soup this time of year and especially spicy soups that are served with tortilla chips. I made this one last night and we enjoyed it with homemade chips.

Chicken Lime Soup

Ingredients

• 1 chicken breast half, cut into 1-inch cubes
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 3/4 cup finely onions
• 1 teaspoon oregano
• 1 teaspoon minced garlic
• 1 can chopped tomatoes
• 1 can Rotel tomatoes
• 4 cups chicken stock
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into thin slices
• 1 avocado, diced for topping

Directions

Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, sauté onion. Add seasonings and cook until soft about 3 minutes. Add chicken, garlic, tomatoes and sauté for about 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes. Season to taste.

Remove from heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve with tortilla chips. We also like a little sour cream to top it off.

I like to make chips in oven using corn tortillas.

Baked Tortilla Chips

Preheat oven to 400 degrees F.

Lay the tortillas out on a cutting board, spray with the nonstick olive oil spray on both sides. If using a seasoning, sprinkle on both sides now. Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.

Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 6 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.