Mexican Tortilla Soup

aka Cafe Rio Chicken Taco Soup

By Emeril (via Melanie Poulsen)

serves 4-6

1-pound boneless skinless chicken breasts cut into bite size pieces

½ tsp salt

½ tsp pepper

1 tbsp olive oil

1 cup diced yellow onion

½ cup diced green pepper

1 tbsp minced garlic

½ small jalapeno stemmed and seeded, finely chopped

4 ½ cups chicken broth

1 tsp cumin

½ tsp coriander

3 tbsp fresh limejuice

1 tbsp chopped fresh cilantro, plus extra for garnish

1 cup chopped tomatoes

Crushed tortilla chips

1 ripe avocado, diced

Sour cream

Cheddar cheese grated

Season chicken with salt and pepper.

Heat olive oil add onion and pepper cook 2 to 3 minutes, add garlic and jalapeno sauté 1 minute. Add chicken and cook for 2 minutes, brown slightly. Stir in broth, cumin, coriander and limejuice. Bring to boil and reduce heat to med-low. Simmer for 5 minutes. Stir in cilantro and tomatoes simmer 5 minutes. Serve on crushed chips garnish with cilantro, avocado, sour cream, and cheese.