Chicken Tortilla Soup Recipe- it tastes better than I've had in restaurants

This soup is healthy and full of flavor.
 My son Brandt was craving it and asked me to specifically make it. So I am in the process of making it right now.  I love it when people enjoy my food it is one of the ways I show my love. My kids say my secret ingredient is Love-which warms my heart:)


                               

Chicken Tortilla Soup Recipe

Ingredients:

3-4 Large Dried Ancho Chiles-I find then in a bag at Walmart in the produce section.

8 cups of chicken Broth

2 Tbsp. Olive Oil

1 Large Onion Diced

4 Garlic Cloves-minced

2 Lg. (28 oz.) cans of diced Tomatoes

1 Rotisserie plain traditional Chicken or 2 bone-in chicken breasts roasted in the oven –Meat shredded -I actually prefer this because it is not flavored and doesn’t have that chemical taste some rotisserie chickens have-it really absorbs the flavor of the soup instead.

¾ Cup Cilantro-chopped (1/2 c in soup ¼ c for garnish)

1 ½ Limes (chunk 1 lime and leave the other in half)

1 Avocado-chopped into chunks

¾ Cup Mexican cheese blend shredded or sharp cheddar cheese shredded

2 Cups Tortilla Chips Broken up or now I found at Walmart in the produce section they sell in a small bag tortilla strips.

Directions:

Cut Chiles in half de-seed and stem them. In a small pot put 4 cups of chicken broth and add chilies on medium-low temperature until soft-usually 15-20 minutes. Let cool.

Meanwhile dice a large onion, mince garlic cloves and Sautee in a large soup pot with Tbsp. Olive Oil until tender. Add 4 cans of chicken broth and 2 can chopped tomatoes.

In a blender add 1 can of tomatoes and chilies and broth you softened them in (there may be seeds and settlement in the bottom drain carefully and leave that in bottom and discard or use strainer) Blend until medium consistency it will add amazing flavor and thicken the soup. Add to soup pot.

Squeeze half of lime, season with Salt and Pepper to taste. Simmer on med-low for a 15 minutes.

Add shredded chicken and cilantro. Cook for 15 minutes.

Garnish with a wedge of lime-squeeze in fresh-adds of burst of flavor, Avocado chunked, shredded Mexican cheese and tortilla strips. Enjoy!