chicken tortilla soup

So my Dad baked a chicken last night for dinner and the leftovers were put in the fridge for today, but there were just bones and scraps left. Not enough for the whole familia. In those types of cases, casseroles or soups are in order, and since the weather has been cold, soup seemed much more appropriate. So I decided to make chicken tortilla soup!

Chicken tortilla soup is basically just a mexican chicken soup with fried tortilla strips thrown on top. And mexican chicken soup is basically just chicken soup with chile in it. So to begin i usually sautee onion and garlic then add a couple small handfuls of rice ( optional) then the liquids. In this case it was half a container of vegetable broth and the rest water ( about half the pot) . Then i threw in the chopped scraps of chicken and a can of chopped tomatoes. Raised to a boil, then lower flame and let simmer for about 20 minutes. For chile i added a few chopped jalapeno slices from a jar and also added about a teaspoon of chili powder. Also i added some garlic powder to make sure i got enough garlic flavor and salt and even a tablespoon of brown sugar, and some tumeric powder. Now tumeric powder is mainly an Indian spice, but it works well with mexican cooking and it very benificial to your health as it has anti-inflammitory qualities.

Fry the tortilla strips till brown and crispy and shred some cheese as well. And if you have an avocado to dice that would be great tambien. If your wondering how it turned out. i had three bowls. Ay,ay, ay!