Hearty Chicken Tortilla Soup
By: Leah Rodrigues
Published: May 9, 2014

Chicken tortilla soup from I Eat Therefore I Cook is a hearty meal for a rainy day.  Shredded chicken is cooked in a rich tomato broth seasoned with green chilies, garlic, onion, and spices.  This soup can be made in a large pot or the slow cooker.  Serve with crispy tortilla strips and creamy cubes of avocado.
Chicken Tortilla Soup with Fire Roasted Tomatoes
Submitted to Foodista by I Eat Therefore I Cook
For the soup:
	2 cups rotisserie chicken, shredded 
	46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)
	14.5 oz can fire roasted diced tomatoes
	4.5 oz can green chilies
	2 Tbsp chili powder
	1 Tbsp paprika
	4 cloves garlic, roughly chopped
	1 yellow onion, roughly chopped
	1 bell pepper, roughly chopped
	1 cup frozen corn, thawed
	6 corn tortillas, sliced into 1/2 inch pieces
	1 Tbsp Olive Oil
	For pico de gallo:
	4 tomatoes
	1/2 red onion
	1/2 cup cilantro
	2 limes, juiced
	For garnish:
	2 Limes, juiced 
	1 jalapeno, sliced into 1/2 inch pieces
	cheddar cheese, grated
	avocado, sliced into bite sized pieces
	6 corn tortillas
	2 Tbsp Olive Oil
Click here for full recipe instructions!