Tortilla Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F and place the rack in the center position.

Step 2

Wash and dry the fresh produce.

Step 3

Juice the limes into a small bowl.

Step 4

Stack the tortillas; cut in half, then cut crosswise into ½-inch-wide strips and transfer to a baking sheet.

Step 5

Drizzle the tortilla strips with olive oil and season with salt; toss to coat then spread out in a single layer.

Step 6

Place the tortilla strips in the oven and bake until golden brown and crispy, 6 to 8 minutes. Once done, remove from the oven and transfer to a paper towel lined plate.

Step 7

Preheat a skillet over medium heat.

Step 8

While the skillet heats up, pat the tofu dry with paper towels; holding a knife parallel to the cutting board, halve the breasts horizontally to form thin fillets. Season the chicken with salt and pepper on both sides.

Step 9

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Step 10

Add the tofu to the skillet; cook until golden brown and cooked through, 3 to 4 minutes per side. Once done, transfer to a plate to cool. Cook in batches if necessary.

Step 11

While the tofu cooks, preheat a medium saucepan over medium heat.

Step 12

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).

Step 13

Once the saucepan is hot, add coconut oil and swirl to coat the bottom.

Step 14

Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.

Step 15

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Step 16

Add the garlic, cumin, salt, and pepper to the onion; stir until fragrant, 15 to 30 seconds.

Step 17

Add the broth, tomatoes, and lime juice to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 8 to 10 minutes.

Step 18

Using two forks, shred the chicken into bite-sized pieces and add to the soup immediately.

Step 19

Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer to a small bowl.

Step 20

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Stir the cilantro into the soup.

Step 21

To serve, divide the soup between bowls, then top with the avocado and tortilla crisps. Enjoy!