What's on the menu tonight?

TORTILLA SOUP

1 tbsp olive oil

2 large organic onions (quartered)

8 cloves organic garlic (coarsely chopped)

1 tbsp kosher salt

1 tsp ground cumin (more if you want)

1/2 tsp red chili flakes

12 cups reduced sodium free range organic chicken broth

1 can (28 oz) organic diced tomatoes

juice of 4 limes

1 package corn tortillas

2 lbs boneless, skinless chicken breasts, cut into 1/4 inch thick strips

Toppings:

organic cilantro, chopped

monterey jack cheese, grated

organic avocado, chopped

organic green onions, chopped

sour cream (we don't use this)

tortilla strips

How to make tortilla strips:

Take 1 package of corn tortillas and slice them into thin strips. Put them in a bowl, coat with olive oil cooking spray and salt. Put on a cookie sheet and bake at 375 until crunchy.

The process:

Start by cooking onions in olive oil in a large stock pot.

Once the onions are translucent add 2/3's of the garlic, salt, cumin, and chili flakes and cook 2 minutes.

Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.

Purée soup in batches in a blender. I tend to scoop out the onions, garlic, and tomatoes and then add some of the broth. It takes about 5-6 blender fulls to purée the soup.

Continue simmering soup.

In a small bowl toss chicken with remaining lime juice, garlic and 1/2 tsp of salt. Marinate at room temperature for 10 minutes then add to soup and simmer for 5 minutes until chicken is cooked through. I add them one piece at a time otherwise they stick together.

Now add you choice of topping!

Enjoy!