Chicken Tortilla Soup

Last night was cold and rainy and just a dreary day. So I figured it was time to try out the next soup on my list! Spicy Chicken Tortilla Soup, from the Food Network Magazine. It was very easy to make with just a few ingredients, and took little prep time. Great for a busy weeknight! The recipe didn't have exact measurements or times, so I sort of winged it and ended up with a very tasty soup! It was just a bit spicy, but the creaminess of the avocado mellowed out the spice. We each had 2 bowls, and had to force ourselves to stop, so we could take leftovers for lunch.

Ingredients

• 2 seeded ancho chiles (I used ancho chiles in adobo sauce)
• 1 onion
• 2 tomatoes
• 5 garlic cloves
• 3 cans chicken broth
• 2 chicken breasts, chopped and cooked
• 6 corn tortillas, sliced into thin strips
• 1/2 avocado
• 3/4 cup cilantro (we love cilantro, so you might want to tone this down a bit if you're not as big a fan)

Directons

1. In a food processor, puree ancho chiles, onion, tomatoes and garlic.
2. Meanwhile, cook chicken in large stock pot with a Tbsp of oil. Remove chicken and set aside.
3. Fry chile/onion mixture in the oil until fragrant. Add chicken broth, chicken, and 1/2 cup cilantro; simmer 10-15 minutes until thick. Add tortilla strips and boil 1-2 minutes until softened.
4. Ladle into bowls, top with sliced avocado and more cilantro.