Tortilla Soup

Allow me to say one thing, "HOLY MOLEY, this soup is good!" This recipe is torn out of the Nov. 2005 edition of Family Circle magazine, and I LOVE it!

Juice from 1 lime

3/4 lb. boneless, skinless chicken thighs, trimmed of excess fat

2 tsp. hot chili powder

2 tsp. oil

3 cloves garlic, minced

1 can (14 1/2 oz.) jalapeno-flavored diced tomatoes

3 cups low-sodium chicken broth

shredded cheddar cheese

chopped avocado

crumbled tortilla chips

Heat broiler. Drizzle lime juice over chicken; sprinkle with 1 tsp. chili powder. Coat broiler pan with nonstick cooking spray. Broil chicken 5-6 minutes per side or until 160 degrees on an instant-read thermometer. Remove, tear into small pieces and set aside.

Heat oil in large, deep pot over medium heat; add garlic and remaining tsp. chili powder. Cook 1 minute. Add tomatoes (with their juice), broth, and 1 cup water; bring to boil, reduce heat to medium-low and simmer 10 minutes, covered. Add chicken to broth mixture and serve with avocados, cheese, and tortilla chips on top.

Here's a tip for you: save your money and don't buy canned chicken broth. If you cook chicken very often, make your own broth. In a large pot, cover your raw chicken with water. Add desired seasonings to water (dried or fresh)- bay leaf, garlic, onion, celery, chili powder, Cajun seasoning, cayenne, salt, pepper, whatever, I don't care. Bring to a boil and cook until the chicken is done. (Use your chicken in any recipe that calls for cooked chicken.) Strain the broth, allow it to cool, then pour into ice cube trays or liquid measuring cups. Freeze. When it is frozen solid, dump it into a large ziplock bag, and voila- you have made your own low-sodium, organic, completely green and recyclable chicken broth for free (and you saved an aluminum can too).