Our family LOVES soup for dinner. It seems like a funny thing to love and request, compared to say, filet mignon, but I’m okay with that. Soup is easy to make, can be prepared during naptime (or before work if you work outside your home), and is healthy and delicious. My favorite shortcut is to throw all the ingredients in the slow cooker in the morning and let it cook itself all day. Chicken Tortilla soup is one of our family favorites. This can be made vegetarian simply by omitting the chicken, using veggie stock, and increasing the veggies.

Chicken Tortilla Soup
Serves 6
1 onion, chopped
2 garlic cloves, minced
3 carrots, chopped
2 celery stalks, chopped
about 2 cups chicken stock
1 28 oz can tomatoes in puree, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 chicken breasts
salt and pepper to taste 
5 corn tortillas
1-2 avocadoes, chopped
cilantro, chopped 
grated cheddar cheese
sour cream
1 lime, cut into wedges
Stir first 8 ingredients to combine in slow cooker. Add whole chicken breasts and press down to cover with soup. Cook for 6 hours. Shred chicken with 2 forks. Season to taste with salt and pepper. 

Heat oven to 425 degrees. Drizzle a small amount of olive oil over tortilla strips and sprinkle with salt. Toast on a cookie sheet, turning once until golden. 

Top soup  with any or all of the fixin’s!