Mexican Chicken Tortilla and Rice Soup

Mexican Chicken Tortilla and Rice Soup
Merging Liv's favorite "Feel Better Chicken Noodle Soup" with a few pantry staples brought us this Mexican Chicken Tortilla Soup which goes together in a flash using leftover ingredients.  Versatile and adaptable to your tastes, you'll find a version perfect for your palate and time frame.  A nice meal for chilly nights, or even during a heat wave like San Diego has now.  Enjoy!

1 Tbs oil (we use avocado oil)
1 corn tortilla, chopped or torn into small pieces
1/2 medium onion, chopped
1 large carrot, chopped
1-2 cloves garlic, diced
3/4 tsp chili powder 1 tsp cumin 1/2 tsp smoked paprika
1 cup chicken broth (we use lower sodium)
1 can fire roasted tomatoes
1 can cannellini beans, drained and rinsed
1/2 - 1 cup water
1 cup leftover, prepared brown rice
1 prepared (cooked) chicken breast, shredded
chopped avocado
cilantro
crushed tortilla chips

Cut corn tortilla into small pieces (I slice my tortilla into about 6 strips, the cut them into small squares).  Heat the oil in a medium to large sauce pot and then add the tortilla, onion and carrot.  Saute over medium heat until vegetables soften.  Add the garlic and spices (chili powder, cumin and smoked paprika) and stir to combine.  Allow to saute for about a minute, or until spices are fragrant.

Add the chicken broth, tomatoes and beans and 1/2 to 1 cup of water (depending on how thick you like your soup).  Bring to a simmer and simmer for 5-10 minutes to allow everything to "meld".

Add the rice and shredded chicken and allow to heat through.  Add more water if the mixture becomes too thick.

Ladle into serving bowls and top with avocado, chopped cilantro and crushed tortilla chips.

Liv Life Note:  Make the soup vegetarian or vegan by substituting vegetable broth and removing the chicken.  Consider adding more veggies - like chopped kale and squash.

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