Tortilla Soup

There is nothing better on a cold day than a hot bowl of soup. It not only warms your body but I swear just by hoovering over it you are refreshing and heating your soul from the inside out. I made this soup on our first snow day of the year. The kids were off visiting grandparents so Hubby and I enjoyed this soup with a Boulevard and Lemon slice. It was a little spicier than I expected but not so hot that it was inedible.

Next time I make it (yes there will definitely be a next time) I have a few revisions that I make. Am I the only one that does this? I made a delicious pot of soup then I pick it apart. Next time I will do this and that. I will leave that out and add some more of this. By the time that Hubby had finished his yummy bowl of soup he was pretty put out with me. Why can't I just enjoy the bowl of soup? I don't really think of it as complaining - rather thinking ahead...making notes.

I will maybe only add half the jalapeno if the kids are eating with us. 

I will either add less chicken or instead of shredding it, chop it up. The shredded chicken made it nearly impossible not to eat without dribbling on your chin. 

I will make a double batch because I bet this would be awesome reheated.  Better still I could let it cool down then freeze in a Ziploc on it's side...making 2 meals at 1 time.

Tortilla Soup 
Simply Recipes - Recipe by Elise

6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil {I used olive oil}
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges

Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.

 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.

Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.