Tortilla Soup

I found this recipe thanks to my new forays into the world of pinterest. One of my new favorite things to do is browse the food section and peruse all the delicious photos and recipes. This probably accounts for the recent increase in food related tweets. Either way, I think it's a pretty awesome way to find some amazing recipes and definitely helps me want to eat cook.

One of my mom's good friends back home in Alaska always makes tortilla soup when we have parties or get togethers and I've been wanting to get her recipe, but once I saw this one I figured I'd give it a go and man... what a go it was. SO good. I'm pretty stoked that there are a ton of leftovers. I know what I'll be eating for the rest of the week.

What you'll need:
1 onion, chopped
3 garlic cloves, minced
1 T. olive oil
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
1 28-oz. can diced tomatoes
32 oz. chicken broth
1 14-oz. can corn, drained
2 boneless chicken breast halves, cooked and shredded.
2 tsp. freshly squeezed lime juice
Avocado
Mozzarella
Tortilla strips (just cut up a tortilla or two into inch wide strips w/ a pizza cutter, or you can use tortilla chips)

In a medium stock pot, heat oil over medium heat and saute the onion and garlic until they're soft. Then, stir in chili powder, oregano, cumin, tomatoes, and broth. Bring this to a boil and let it simmer for about 5 to 10 minutes. Next, stir in the chicken, lime juice, and corn. Let it simmer for about 10 minutes. Now you're ready for the delicious part!

In the bottom of your bowl, sprinkle some mozzarella and chunks of avocado. The hot soup will melt the cheese and make it oh so tasty. Once you've filled your bowl with soup, throw in your tortilla strips (and maybe some more cheese and avocado if you're like me). Consume. Repeat.