Chicken Tortilla Lime Soup

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 2 cloves garlic chopped
• kosher salt
• 1 corn tortilla 6-8 inches in diameter, torn into pieces
• 15 ounces diced fire roasted tomatoes with juice
• 4 ounces diced mild green chiles
• 2 cups chicken stock
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 lime juiced and peel grated
• 1/4 cup chopped fresh cilantro
• 2 cups cooked chicken shredded or chopped
• 1 cup tortilla chips
• 1 avocado halved, pitted, peeled and diced
• 1/2 cup shredded Monterey Jack cheese
• lime wedges optional

1. Heat oil in skillet over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened and golden brown, about 8 minutes.
2. While onion mixture is cooling, add torn tortilla, tomatoes, chiles, stock, chili powder, cumin, lime peel and juice, cilantro and 1 teaspoon salt to the blender jar. Add onion mixture, secure lid.
3. Turn dial to Speed 1. Slowly increase speed to Max. Blend until completely smooth and rising steam is visible, about 5-6 minutes.
4. Soup should be hot. Add chicken and tortilla chips and pulse 2-3 times on low to mix.
5. Serve immediately, garnished with avocado and cheese. Pass lime wedges at table, if desired. To store, do not add tortilla chips; let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months, then add tortilla chips when reheating.

olive oil, onion, garlic, kosher salt, corn tortilla, fire roasted tomatoes, green chiles, chicken stock, chili powder, ground cumin, lime, fresh cilantro, chicken, tortilla chips, avocado, shredded monterey jack cheese, lime wedges optional

Taken from www.yummly.com/recipe/Chicken-Tortilla-Lime-Soup-9083341 (may not work)