Tortilla Soup

Tip! Use leftover chicken or a store bought rotisserie to save time! Serves 8!

• 1 shredded rotisserie chicken (or 3 leftover cooked and shredded breasts)
• 1 small bunch of cilantro
• 1 red chopped onion
• 1 chopped garlic clove
• 1 can diced tomatoes
• 2 cans chicken stock (try low sodium)
• 1-2 cups of corn (canned or frozen)
• 1 tbsp. chili powder
• 1 tsp. cayenne pepper
• 1 ripe avocado
• 1 cup tortilla shreds (see recipe menu for instructions or buy pre-made)
• 2 tbsp. lime juice
• 3 tbsp. vegetable oil
• 1/2 cup shredded  jack cheese

1. Heat oil in med/large pot over medium setting.
2. Add onion and garlic, heat for 2 minutes.
3. Add chicken, lime juice, chicken stock, tomatoes, chili powder, and cayenne.
4. Heat over medium until boil, then reduce to simmer for five minutes. Add strained corn and heat for additional 5 minutes.
5. Before serving, add cilantro, tortilla shreds and avocado.
6. Sprinkle a little cheese on top.