A clean up of an old post.

Tortilla soup is a spicy take on chicken soup to which adding sour cream, fried strips of tortilla and cheese enhances the flavor at serving time. The base of this soup uses premade spice mixes to add an extra dimension of flavor to the soup and keeping the soup easy to prepare. This warm dish will be wonderful on any cold day.

Ingredients

• 1 1/4 cup Lemon Juice
• 4 Chicken Breasts
• 1/2 lb Cheddar Cheese
• 3 Large Tortillas
• 2 cans Chicken Broth
• 2 Avocados, diced
• 3 tbs butter, softened
• 1 can Green Chilies, diced
• 1 can Black beans
• 1 Can Hominy
• 1/8 tsp Chipotle Chili Powder
• Taco Seasoning Packet
• Ranch Seasoning Packet
• Sour Cream

In a crock-pot, combine Ranch, Taco Seasoning, Chili powder, hominy, black beans, chilies, chicken broth, 1/8 cup lemon juice and avocados. Turn on low. This will help dissolve the spices dissolve as you stir. Stir until spices dissolve.

Fry chicken on medium heat in remaining lemon juice until white all the way through. Shred the chicken and place it in a crock-pot. Turn crock-pot to high for 3 hours. Stir Occasionally.

Slice tortillas in a lattice pattern. Fry in butter until crisp. Put aside.

Shred cheese. Put aside.

After 3 hours place soup in bowls. Top with tortillas, sour cream and cheese. Serves ~8

Variations: Add fresh tomatoes. For less spicy taste, omit chilies and chili powder.