Adding grilled chicken breast to a traditional southwestern soup base makes a rustic Chicken Tortilla Soup fit as a complete meal.

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Chicken Tortilla Soup

QTY	MEASURE	INGREDIENT	PREPARATION
4		Tortillas, corn	Sliced into strips
1	lb	Chicken (cooked)	Shredded
3	clove	Garlic	Minced
1		Jalapeño	Minced
1		Onion, yellow	Chopped
14.5-oz	can	Tomatoes (diced)
4-oz	can	Green chiles (diced)
1	tbsp	Chili powder
½	tsp	Cumin (ground)
		Cayenne
		Cilantro (fresh)	Chopped
4	cup	Stock, chicken
		Oil, corn
		Pepper, black
		Salt

1 Fry the tortilla strips in oil until crispy. Set aside to drain. 

2 Sauté the onion, jalapeño and garlic in the same oil over medium heat until soft, about 5-10 min. Stir in the tomatoes, chiles and seasonings. 

3 Add the stock and bring to a boil, then reduce the heat and simmer, covered, for 30 min. 

4 Add the chicken meat and cook until warmed through, about 5 min. Season to taste. 

Place tortilla strips directly in the bottom of bowls before serving. 

Garnish with diced avocado, Mexican crema and grated Monterey Jack cheese. 

Yield: 4 servings