Tortilla Soup

I am all about any dinners that I can make in advance and none is better than soup. Not only is it super convenient to make the day before, but I have yet to meet a soup that doesn't taste better on the second day. I threw some spinach into this one in an attempt to up our veggie intake.


Tortilla Soup
2 tblsp olive oil
1 onion, chopped
2 jalapeños, ribbed, seeded, and chopped
3 cloves garlic, chopped
1 chicken breast, chopped

cumin

chili powder
1 15 oz can chopped tomatoes
1 quart chicken stock
1 generous handful spinach leaves, chopped
tortillas sliced in 1 inch strips
1 avocado chopped
grated cheddar cheese
plain yogurt
Heat olive oil in soup pot over medium heat. Sweat onions, jalapeños, and garlic.Add chicken breast and brown lightly. Add 1 tsp each of cumin and chili powder. Let cook for 5 minutes. Add tomatoes and chicken stock. Bring to boil. Taste and adjust seasonings - if you're me, you're going to need a good bit of additional spices and salt. Add spinach. Reduce to simmer. About 5 minutes before you are ready to serve the soup, toast the tortillas until crispy. Serve soup topped with tortillas, avocado, cheddar cheese, yogurt and whatever else you think would be yummy up there.