This recipe for tortilla soup is loaded with chicken and veggies, a little rice and adorned with the brightest green avocado, salty queso fresco, crunchy tortilla chips, a touch of cilantro, and finished with a squeeze of lime.
If using uncooked chicken; rinse chicken and cover with water, cook until tender about 10-12 minutes, shred or dice.
Or use leftover turkey, chicken or rotisserie chicken, about 2 cups worth, shredded or diced.
Heat a medium sized pot over medium-high heat, pour in olive oil and butter.
Toss in minced onions and saute until translucent and golden (6-7 minutes), in the last minute or so toss in the minced garlic, saute for 1 minute. Add in spices and saute for 1 minute.
Pour in canned chilies, diced tomatoes, diced chicken and chicken broth. Stir and bring to simmer. Simmer for 25-30 minutes. If adding corn and rice, add at the end, simmer additional 4 minutes or so. Before serving stir in lime juice and cilantro.
Serve hot over crushed tortilla chips, crumbled or shredded cheese, avocado chunks and a squeeze of fresh lime.