Chicken Tortilla Soup

This Mexican-inspired chicken tortilla soup is quick to make on a weeknight and easy to adapt: swap in vegetable broth and beans for a vegetarian version.

Ingredients

• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 2 chicken breasts, diced
• 1 can chopped stewed tomatoes
• 1 tsp cumin
• 1/2 lime, juiced
• 4 cups chicken or vegetable broth
• 2 tbsp masa (corn flour) or finely crushed tortilla chips mixed with 1/4 cup water to form a paste (optional)
• Fresh cilantro, avocado & tortilla chips for garnish (optional)

Directions

1. Sauté the onion in a pot until soft and translucent. Add the garlic and cook for about 30 seconds.
2. Stir in the cumin and the diced chicken, and cook until the chicken is browned on the outside.
3. Add the stewed tomatoes, broth and masa paste. Bring to a simmer and cook for 20 minutes.
4. Stir in the lime juice just before serving.
5. Ladle into bowls and top with cilantro, avocado and tortilla chips.

Recipe adapted from Health Stand Nutrition.