D’S Southwest Chicken Tortilla Soup

1. 1

   For the chicken:

2. 2

   Marinate chicken breasts in a Ziploc bag for at least 1/2 hour in the Lawry's Mesquite-Lime Marinade, teriyaki sauce (or soy), Italian salad dressing and tequila (optional). Sprinkle with lime or lemon pepper. Grill over medium heat for about 7 minutes on each side (until firm to touch but not overcooked). Allow to stand for about 15 minutes and cut into bite-sized pieces or shred as preferred. Add to the soup in the last step.

3. 3

   For the soup:

4. 4

   In a stockpot, heat olive oil and saute onions, celery, and carrots. Season with salt and pepper and saute until softened, about 5 minutes. Add garlic and saute until just fragrant, about 1 minute. Add remaining ingredients including chicken. Salt and pepper to taste.

5. 5

   Heat soup and serve. Serve with fresh avocado, corn chip strips, sour cream, cheese, a wedge of lime to squeeze and cilantro as preferred.

* Per serving · 4 servings · Values may vary.