Chipotle Chicken Tortilla Soup

Ingredients:
Serves 4 small bowls
2 large boneless, skin-less, chicken breasts, cubed
1 large avocado, cubed
1/2 cup cubed white cheese
4 corn tortillas, cut into long strips
1 cup chopped carrots
1 cup chopped celery
4 large garlic cloves, finely chopped
1 large, white onion, finely chopped
2 chipotle peppers in adobo sauce, diced
handful cilantro
3 cups water
3 cups low sodium chicken broth
2-3 tbsp chicken bouillon according to taste
1 tbsp garlic powder
1 tbsp ground cumin
cooking oil for frying and sauteing
salt, pepper to season chicken
– In a large pot, saute cubed chicken, garlic, and onion for 3-4 minutes
– Add broth, water, bouillon, garlic powder, chopped celery and carrots, and chipotle peppers
– Cover and cook on medium until carrots and celery are soft
– Once the carrots and celery are soft and chicken has cooked turn het off. Add cumin and cilantro. Stir.
( Add more chicken bouillon or salt according to taste, if desired)
– In a medium frying pan, add cooking oil and heat
– Once oil is hot, add tortilla strips and fry until golden brown. Keep an eye on them as they can burn quickly. Place on paper towel to remove excess oil.
– Serve soup and garnish with tortilla strips and avocado and cheese cubes
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