Theta House Tortilla Soup

It's cold outside! Well, to me it is... I've gotten so accustomed to the 70 degree weather in January, that I forgot we were supposed to have winter! To complement the cooler weather, I decided to sift through my personal recipe box and make some Theta Tortilla Soup. I fell in love with this recipe back in college when Beryl, the Theta House Chef, made this dish a weekly regular. Despite her rule to never run out of food during a meal, the soup pot was always empty whenever tortilla soup was on the menu. It's easy to make, and it takes just 10 minutes to prep and 30 minutes to cook. 

Here's the recipe that serves four, but can easily be doubled or tripled to serve even more!

Ingredients:

- 1 box (16 oz.) of chicken broth

- 1 can of stewed or crushed tomatoes
- 1 onion, chopped
- 1 1/2 tsp of chili powder
- 1 1/2 tsp of cumin
- 1 chicken cooked and shredded (go for the pre-made rotisserie if you need to save time)
- 4 corn tortillas
- salt and pepper to taste
- 2 tablespoons butter
- Tortilla chips, shredded cheese, cilantro sprigs, and sliced avocado for garnish





DIRECTIONS:

Step 1: Saute onion in butter with cumin and chili powder until soft.

Step 2: Add chicken stock to the onion and bring to a boil.

Step 3: While bringing to a boil, cut tortillas into strips. Also, pull meat from your rotisserie chicken if you have not already done so.



Step: 4: Add tortilla to the chicken stock and simmer for 15 minutes. The tortillas will soften and thicken your soup!

Step 5: Add crushed tomato and chicken. Simmer for another 15 minutes. Salt and pepper to taste.

Step 6: Serve with garnishes. Top with cheese, tortilla strips, avocado and cilantro on top.

Bon Appetit!