From the kitchen of Russell Van Kraayenburg, Houston, Texas, chasingdelicious.com"Wherever this soup came from, I'm sure glad it's become a Tex-Mex staple. I like to give it a winterized twist by adding a big ol' helping of butternut squash."
This is probably one of my top five favorite recipes! We make it several times per year and even after days of leftovers, it never gets old. I also add raw chicken breasts or tenders while it's boiling. By the time the soup is done, so is the chicken. I can then remove it from the pot, shred it, and put it back in the soup. It's healthy and super delicious.
Delicious, warming soup on a cold winters day. It is very hardy with the avocado and roasted chicken. The cilantro, cumin and jalapeño add a nice spice. I skip the tortilla strips to reduce the calories and use low sodium chick broth.
