Easy Chicken Tortilla Soup

Ingredients · for 4 (scales to your household)

• 1 tbsp Canola oil $0.05
• 1 Onion, chopped $0.60
• 2 cloves Garlic, chopped $0.06
• 14 oz Whole peeled tomatoes $1.55
• 1 tbsp Chipotle pepper $0.19
• 6 cups Chicken broth $3.15
• 3/4 lb Boneless skinless chicken breasts $5.10
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 2 Corn tortillas, cut into strips $0.82
• 2 Limes, juiced $1.68
• 1 tbsp Hot sauce (optional) $0.62
• 1/2 Avocado, peeled and cubed $0.74
• 1/4 cup Chopped onion (garnish) (optional) $0.19
• 2 tbsp Pickled jalapeños (garnish) (optional) $0.24
• 2 Sliced radishes (garnish) (optional) $0.19
• 2 tbsp Fresh cilantro (garnish) (optional) $0.05

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat the oil in a large pot over medium heat.
2. Cook the onion and garlic until soft and translucent.
3. Transfer to a blender and add the tomatoes (with juice) and chipotle; puree until smooth.
4. Return to the pot and add the broth.
5. Bring to a simmer.
6. Season the chicken with salt and pepper.
7. Drop the breasts into the liquid whole.
8. Poach them in the soup until cooked all the way through, about 10 minutes.
9. Remove and slice thin just before serving.
10. Preheat the oven to 450°F.
11. Lay the tortilla strips on a baking sheet and bake until lightly brown and crispy.
12. Season the soup with the lime juice; adjust the seasoning with salt, pepper, and hot sauce (if using).
13. Divide among 4 warm bowls.
14. Top with the chicken, tortilla strips, avocado, and as many of the other garnishes as you'd like to use.