Chicken Tortilla Soup

Ben Salinas, Serves 8 - 10

This recipe was given to my mom by a family friend. We have added to it over the years and have passed it on to dozens of people.

• 10 cups water (or broth you cooked the chicken in)
• 3 cans petite-diced tomatoes (Hunt’s brand is best)
• 1 onion diced
• 1 teaspoon pepper (it actually calls for 1 Tablespoon but that burns your lips)
• 1 Tablespoon chili powder
• 1 1/2 teaspoon comino
• 1 Tablespoon garlic powder
• 9 chicken bullion cubes
• cilantro (about 3 Tablespoons, chopped)

Boil chicken in water for about 20 minutes. Let chicken cool then cut up into 3/4 inch pieces. (Save the chicken broth to substitute for the water.)

Brown the onion in a bit of oil in a large pot. Add the tomatoes, water (or chicken broth) and spices. Simer for 15 to 20 minutes.

Add chicken and cilantro. Simmer 5 minutes more.

Serve over tortilla chips, grated Monterrey Jack Cheese, and avocado.

I like to add cans of washed black beans or kidney beans. I will also sometimes add grilled portobello mushrooms instead of chicken.