Ms. Bauman's Tortilla Soup

• 2 large containers of vegetable or chicken broth
• 2 chicken breast (for vegetarian option, omit chicken and add extra veggies)
• 1 large onion, diced
• 2 zucchinis, diced
• 2 peppers (red or green hold up frozen best) diced
• 1 jalapeno diced
• 1 ½ cups roasted corn (frozen corn kernels work well)
• 1 avocado – sliced 
• 2 limes
• 2 cloves of garlic, finely chopped
• 1 Tbsp cumin
• Chopped fresh cilantro (can be deleted for those who think it tastes like soap)
• Tortilla chips
• Olive oil, salt, pepper

1. Dice all veggies and set aside.
2. Boil a pot of water, salt water.
3. Cut chicken breast into 2 inch cubes.
4. When water is boiling, drop chicken into water, cover and remove from heat.  Set timer for 8 minutes.
5. While chicken cooks, add oil to bottom of soup pot and sauté onions until they begin to become clear on the edges.  Add all other vegetables and continue to sauté for a few minutes, until corn is no longer frozen or until all veggies are hot. 
6. Add cumin, garlic, salt and pepper, stir to coat and “toast” the cumin – no longer than 2 minutes.
7. Add broth.
8. When chicken timer goes off, strain chicken and “pick” it apart.  If chicken is still a bit raw, add to soup right away.  If cooked, add last.
9. Cook soup on medium high heat until broth comes to a soft simmer, lower heat.
10. Add juice of 1 ½ limes and cilantro.
11. Crush tortilla chips into large chunks and add to the bottom of service bowls. Pour soup over tortilla chips, add slices of avocado and squeeze last half of lime equally over all bowls.

Want a bit of a creamier soup? Add a ½ of sour cream or full fat plain yogurt right before serving.

Soup can be frozen and reheated in microwave or on stove top!

Enjoy!