OR maybe next year that's all I will make? Hmmmm, something to think about.
I also broke that avocado rule again and made it hot. But, the chicken tortilla soup I have had, has had avocado served on top so how was it really different? I didn't see how it was, so I dropped it in at the very end and gasp, I reheated it for my lunch and it was fine. No, it was good.
Anyhooooooo, I kind of threw this together with leftover crockpot chicken and I liked the finished product. I would NOT however put this in the freezer because of the avocado. And, I took this photo before I added the shredded pepper jack cheese and tortilla chips which of course made it even more YUMMY!
So, what you're going to need:
10 C Chicken Broth or 10 C water and 10 bouillon cubes
1 Can Fire Roasted Tomatoes
1 Jalapeno minced without seeds ~ mine was about the size of my pinky
3 cloves Garlic minced
1 Can Pinto Beans
1 C Frozen Corn
1/2 C Refried beans ~ optional
1/2 t Cumin
Juice of 2 limes
1 bunch Cilantro minced
2 Avocados chopped
Put broth, chicken, tomatoes, jalapeno, garlic, pinto beans and corn in a soup pot and bring to a boil. Once boiling, whisk in refried beans. This will thicken soup just a bit and give it good flavor. Sprinkle in cumin. Add lime juice, cilantro and avocados. Stir and turn off heat. Break up some tortilla chips in the bottom of the bowl, ladle on soup and top with a pinch of pepper jack cheese, you could also add your chips now instead of pre-ladle too.
This would also be pretty easy to make vegetarian. Simply add another can of beans instead of chicken and use vegetable broth. Enjoy.