January is Soup Month: Chicken Tortilla Soup

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Since January is National Soup month, we asked the Meyer Hatchery staff to share a tried and true chicken or egg soup recipe for you. This Chicken Tortilla soup recipe is shared by Cheryl, our store manager.

Heat broiler. Drizzle lime juice over chicken; sprinkle with 1 tsp of the chili powder. Coat broiler pan with nonstick cooking spray. Broil chicken for 5 to 6 minutes per side or until 160 on an instant-read thermometer. Remove and set aside.
Heat oil in a large, deep pot over medium heat; add garlic and remaining chili powder. Cook 1 minute. Add tomatoes (with their juice), broth and 1 cup water. Bring to a boil, and reduce heat to medium-low and cook 10 minutes, covered.
To serve, tear chicken into small pieces and divide among 4 bowls. Divide the tomato broth among the 4 bowls; top each with cheese, avocado and tortilla pieces.

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