What's For Dinner - Chicken Tortilla Soup and what to pair it with

Chicken Tortilla soup can be a great starter or served as an entree. I like mine nice and spicy. I usually pair with a cold Landshark, Regia, or your favorite IPA. I like Dogfish Head 90 with this recipe.

2 large chicken breasts
1/2 large onion
1 can fire roasted diced tomatoes
1 1/2 cans chicken broth
2 large garlic cloves
6 corn tortillas
1 heaping cup of frozen corn
1 tsp. chili powder
1 tsp. garlic salt
1 tsp. rough ground black pepper
2 tbl. lime juice
1/4 cup shredded
1 tbl. chopped cilantro
1/2 sliced fresh small avocado
1/4 cup soy sauce
2 tbl. lemon juice
2 tbl. olive oil
lemon pepper
garlic salt
cracked pepper
cajun seasoning

Mix soy sauce, lemon juice,and olive oil. this will be the marinade for the grilling the chicken.
Lightly coat the chicken with the lemon pepper, garlic salt, cracked pepper, and cajun seasoning.
Pat the seasoning into the chicken. Cover with plastic wrap and put into the refrigerator for an hour. Grill the chicken by cooking each side for a minute. Brush on the marinade each time you turn the chicken. Turn every 5 minutes until brown. Place the onion on the hot grill and blacken.
Once cooked dice the chicken and onion and add to a large pot. Add diced tomatoes and chicken broth and heat on medium. Finely chop the garlic cloves and add to the pot. Add corn, lime juice, tsp. ground pepper, tsp. garlic salt, tsp. chili powder. Cover and let simmer. Preheat your oven or toaster oven to 400º. Slice the corn tortillas into 1/4 inch strips. Sprinkle with chili powder and bake for 15 minutes. Slice the avocado and chop the cilantro.
Fill a bowl with the soup. Add tortilla slices, 1/2 an avocado, cilantro, and shredded cheese.

Serves 4-6 enjoy

Bill Germany