Leftover Chicken Tortilla Soup

1. 1

   Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapenos and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy.

2. 2

   Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes.

3. 3

   Add chicken and cook covered on medium low for an additional 5 minutes and serve.

4. 4

   I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.

* Per serving · 4 servings · Values may vary.

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