Chicken Tortilla Soup

This recipe is one of my very favorites!  I've been making it for years, and it's adapted from a recipe I found on the Tasty Kitchen website.  Please excuse the terrible picture that doesn't do the deliciousness of this soup justice.

Chicken Tortilla Soup

Makes 4 servings

Ingredients:

1 tsp olive oil
1 cup chopped onion
1 tsp dried cilantro
1 tsp minced garlic
14 1/2 ounce can petite diced tomatoes
3/4 tablespoons ground cumin
1/2 tablespoons chili powder
1/4 teaspoons cayenne pepper
2 whole bay leaves
4 cups chicken broth
1 cup chopped baby carrots
1 pound cooked chicken, shredded or cut into bite sized pieces
1 cup shredded monterrey jack or pepper jack cheese
6 tortilla chips

Instructions:

1. In a large stock pot, heat the oil over high heat.  Add onions, cilantro, and garlic, and saute 3 minutes.
2. Stir in tomatoes and spices, and then bring to a boil.
3. Add the broth, carrots, and chicken.  Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
4. Stir in the cheese.  Crush the tortilla chips and add them.
5. Remove the bay leaves before serving.

Optional: top with more cheese, fresh cilantro, fresh avocado, or more tortilla chips

NOTE: If you are doing the 21 Day Fix, your portions are (without extra toppings): 1 Teaspoon, 1/4 Green, 1 Red, 1 Blue, 1/4 Yellow