Team Jordan’s Awesome Chicken Tortilla Soup (Note to self: In the future take a picture of the soup before you’ve inhaled half your bowl!)

Ingredients

• 15 white corn tortillas
• 1 large onion chopped
• 6 cloves of garlic
• 1 handful fresh chopped cilantro
• 3 tbsp of vegetable oil
• 1 grocery store rotisserie chicken chopped
• 2 qt of chicken broth
• 2 cans of Rotel
• 2 tbsp of cumin
• 1 bay leaf
• 1 can whole kernel corn (drained and rinsed)
• 1 can black beans (drained and rinsed)

Garnish for serving:

• 3 large avocados, diced
• 1 package queso fresco cheese, diced into cubes

Step 1: Sautee a large handful of the chopped up tortillas, cilantro, all of the onion and garlic with oil in the bottom of a soup pot until onions are semi soft.

Step 2: Add all of the remaining ingredients plus two rotel cans full of water. Bring to a slow boil for 30 minutes.

Step 3: Take the remaining cut up tortillas, brush them with oil and sprinkle them with salt. Spread them on a baking sheet and bake in the oven at 350* degrees until crispy.

Step 4. Once soup is ready to serve, ladel into a bowl- top with diced avocado, cheese and crispy tortillas pieces and serve.

It’s so yummy, slightly spicy and perfect for a cool fall day!

Enjoy,

M