Easy Crockpot tortiila soup

As busy women we are always looking for a quick and easy recipe that we can throw into the crock pot before we take off in the morning. This recipe is the perfect choice. Don't let the number of spices scare you. You can premix the spices the night before and store in a zip lock bag to just throw into the pot in the morning. You can also precook the chicken and the tortilla strips for a faster start. This soup is a stick to your ribs variety, it will be slightly spicy and nice and chunky . This is a soup which combines chicken, avocado and lime for a little taste of Mexico with your lunch or dinner.

This recipe will feed eight people.

1/4 cup extra virgin olive oil
8 corn tortillas cut into strips
1 large yellow onion chopped chunky
6 large cloves of garlic smashed
2 tablespoon paprika
4 teaspoons ground cumin
2 teaspoon ground coriander
2 teaspoon chili powder
1/2 teaspoons cayenne pepper
3 quarts chicken stock
2 28oz cans of crushed tomatoes in puree
2 bay leaves
2 1/2 teaspoons salt
1/2 cup cilantro leaves
3 pounds boneless chicken breast cut into 1 inch pieces
1 avocado cut into 1/2 inch pieces
1/2 pound tubettini pasta
1/4 pound grated cheddar cheese
lime wedges

In a large pan heat the oil over moderate heat add half of the tortilla chips and cook until golden. 

Drain on paper towel and do other half. Lower the heat and add the onion and the garlic and the spices and cook for five minutes. Add the chicken and cook an additional five minutes. Move the ingredients to a 5 quart or larger Crockpot.

Add the stock, 1/2 of the tortilla chips and the tubettini and set Crockpot on low. Cook for six to seven hours. Half hour before serving add the avocado.

Pour into bowls and sprinkle with the reminder of the tortilla chips and the cheddar cheese. Serve with a lime wedge. If you are a beer drinker Corona is the perfect accompaniment. Add the bread of your choice and a salad and you have a meal sure to please every member of the family.