Tortilla Soup - fresh, healthy and just in time for Cinco de Mayo!

This is a simple soup to make, but is full of flavor and fresh, healthy ingredients.  Be sure to use organic ingredients whenever possible, especially for the chicken and the tomatoes (giving it an extra punch of antioxidants).  This soup is delicious for a Sunday afternoon or a busy week night supper. Leave out the chicken for a vegetarian variation.

INGREDIENTS

2 large or 3 medium chicken breasts

6 cups water

1 large onion – minced

4 cloves garlic – minced

2 bay leaves

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon thyme

1 red bell pepper – chopped

3 large ripe tomatoes – chopped (or one 28oz can of diced tomatoes)

1 tablespoon tomato paste

1 15 oz jar of enchilada sauce

2 15 oz cans pinto beans

2 jalapeno peppers – diced

2 cups corn

¼ cup cilantro - chopped

GARNISH

Lime wedge

Tortilla chips

Avocado - diced

DIRECTIONS

In a large soup pot, bring to a boil the water, chicken breasts, onion, garlic and bay leaves.  Allow to cook on a low boil for 10 minutes, until chicken is cooked through.   Fish the chicken out with a slotted spoon and set it aside to col.

Add the rest of the soup ingredients (diced tomatoes through spices) and let it all simmer on low for an hour.

Once cool, shred the chicken into small bite-sized pieces and add it back into the pot.

Dish out your bowls of soup and into each bowl squeeze one lime wedge, then garnish with chopped avocado and tortilla chips.