Let's begin!

D and I often find ourselves having dinner on Sunday night at a local Mexican restaurant. We both love Mexican food but our choice to go is usually out of convenience. Aside from the yummy chips and salsa I try hard to choose something that isn't too high in fat. After many ventures to this establishment I've finally fell in love with the Tortilla Soup! As far as I can tell it's a basic recipe of chicken broth, shredded chicken, onion, fresh tomatoes, avocado, cilantro and crispy tortilla strips oozing with melted mozzarella on top.
Side bar-- Thursday night is "Taco Thursday" for us. Translation: one night a week where our meal is inspired by our favorite (and usually quick) meal & where we can focus a little bit on each other (no computer's on after 7pm).

On this Taco Thursday we gave this recipe a try:

Light Taco Soup

Ingredients:

Note: my changes/additions in yellow

• 1 tablespoon olive oil
• 1 medium sized green pepper, seeded & finely chopped
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded & finely chopped
• 1 tablespoon chili power (I used Grandma's zesty chili powder)
• 1/2 tablespoon McCormick's taco seasoning (optional-- we have it in a Costco size bottle)
• 6 cups chicken broth (I used regular broth and it wasn't overly salty)
• 3 cups cooked, shredded chicken (from a rotisserie chicken)
• 1 can (14.5oz) diced & peeled tomatoes
• 1 can (14.5oz) black beans, drained & rinsed
• Juice of 2 small limes (2 tablespoons)
• 1 ripe avocado, cut into chunks
• 3/4 teaspoon salt (to taste)
• 1 cup crumbled baked tortilla chips (optional)
• Shredded mozzarella (optional)

Directions:

1. Heat oil in a large saucepan over medium-high heat. Add green pepper, onion and jalapeno to saucepan and cook, stirring often, for 7 minutes. Stir in chili powder into pot and cook, stirring occasionally, for 1 minute.

2. Pour broth into saucepan. Bring to a boil and reduce and heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; continue to simmer for approx 20 or until warmed through.

3. Ladle soup into bowls; divide avocado chunks among bowls. Serve with chips on top, if desired.

Chef's notes: Fantastic! I love the lime flavor and it was quite filling! I didn't use the tortilla chips on top and added additional seasoning because I was worried it wouldn't be seasoned enough. I also omitted the green pepper and jalapeno. I also think if you like a lot of broth you could easily use more (and you will have some left over).

D's happy belly rating: "3 and 3/4 (out of 5) because I'm not really a soup person but it was good!"