A yummy and super easy weeknight dinner recommendation…..Norah loved it!
Chicken Tortilla Soup (Cooking Light)
2 T. Olive oil
1 1/2 c. chopped yellow onion
1 c. chopped carrot
4 c. unsalted chicken stock
S & P
1 14.5 oz. can unsalted diced tomatoes, undrained
4 oz. tortilla chips
1/2 c. chopped fresh cilantro
12 oz. shredded chicken breast
1 avocado
6 lime wedges
Heat a Dutch oven over medium-high heat. Add oil and carrot and onion – saute 8 minutes. Add stock, salt & pepper, and tomatoes and bring to a boil. Finely crush half of the tortilla chips and add to stock mixture. Cover, reduce heat, and simmer until carrot is tender ~8 minutes. Stir in cilantro and chicken. Ladle into bowls and stir in avocado, coarsely crushed tortillas and a squeeze of lime – yum!
