Tortilla Soup

Prep Time: 30 minutes
Cook Time: 3 hours
Funds: $25

This recipe is compliments of my sister, Rachael. We served this when 4 friends came over and still had plenty left for the next couple of days. We served it with a romaine lettuce salad with black beans and cilantro ranch dressing (literally cilantro and ranch dressing food processed).

You'll Need:
2 large cans whole peeled tomatoes
1 large yellow onion, chopped
1 bunch fresh cilantro
2 1/2 cartons chicken broth (approx 40 0z.)
5-7 chicken breasts (raw), cut into strips
4 cloves minced garlic
1 tbs cumin
1 tbs garlic salt
1 tbs salt
1 tbs pepper

Toppings:
Mozzarella Cheese (part skim, low-moisture)
Chopped Cilantro
Sour Cream
Tortilla Strips (refer to taco salad recipe)
Chopped Avocado pieces

Sautee onions and garlic in a frying pan until onions appear translucent. Then puree in food processor with cilantro (3/4 of bunch). Add 1 1/2 cans tomatoes and blend again. Once blended, transfer mixture to a saucepan. Cook over medium heat until tomato, onion mixture appears to be a darker red.
In a crockpot, mix tomato mixture with chicken broth. Add seasonings. Allow to simmer for 2 hours. Add raw chicken 30-40 minutes before serving.
Add more seasonings to taste.

Serve with cheese, chopped cilantro, tortilla strips and avocado pieces.