{Soup's On} Chicken Tortilla Soup

Fall is my absolute favorite season. While I do prefer warm weather, there's a beauty in the changing leaves that makes me feel like I too can shed myself and come out on the other side of winter renewed and reinvented. I take to making lists and goals during this season whereas most people wait until December 31. That is probably why my blog has many more posts in the fall than any other time, something I'm hoping to remedy. Fall is my buckle-down season--where I try to fit in everything I've wanted to do all year because time is running out. And there is so much to do this year.

Well, I actually came here to write a post about soup. I eat soup all year round, but I understand most other humans, especially here in the South, prefer to eat it only in the fall and winter months. I hope to share some of the tastiest recipes during this soup season, and I'll begin with my favorite.

This is the first meal I ever just threw together without paying attention to exact measurements or following a "recipe." That is one of the great things about soups, you can usually just throw together what's leftover from the week along with some items from the pantry and come out with a great meal in the end. Every time I make this soup for guests I end up giving out the recipe. I hope you enjoy it as much as I do!

Chicken Tortilla Soup

2 Tbsp grapeseed oil
1 small onion, diced
1 clove garlic, minced
2 cups shredded chicken (I use poached chicken I've made ahead of time or rotisserie chicken in a pinch)
1 Tbsp chili powder
1 Tsp cumin
1 Tsp coriander
1/2 Tsp cayenne (optional)
4 cups chicken broth
1 can stewed tomatoes
1 can diced tomatoes
1 can chopped green chilies
1-2 bunches fresh cilantro, chopped
1 avocado, sliced
1 lime, cut into wedges
2 cups shredded cheddar cheese
Tortilla strips or chips

In a large saucepan heat the grapeseed oil over medium-high. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute. Add the chicken, chili powder, cumin, coriander and cayenne. Cook for 5 minutes. Pour the chicken broth, tomatoes and chopped green chiles into the pot and bring to a boil. Once at a boil lower heat to simmer and cook 10 minutes. Add fresh cilantro to the pot. In individual serving bowls top with a lime wedge, tortilla strips, avocado slices and cheese.