Tortilla Soup

During these tough economic times, we are all turning to comfort foods. Its even more tempting to turn to these foods in the winter (I don't know about you, but it doesn't feel anything like spring yet). Here is my own recipe for tortilla soup that is both comforting and healthy. You can make a big batch and freeze the rest...if there is any left over that is!

1 whole 4-5 oz chicken breast
4 cups chicken broth/stock
3 cups water
1 onion, diced
3 garlic cloves, diced
2 Tbsp Vegetable oil
14-16 oz canned tomatoes, drained
1/3 cup fresh lime juice
2 fresh Seranos or jalapenos, minced
pinch saffron
1 Tbsp cumin
1 Tbsp chipotle powder ( Chili powder will do)
6 corn tortillas, cut into 2-3 inch strips
cilantro, chopped for garnish
1/4 cup Cotija or farmers cheese
Avocado, sliced, for garnish
Sour cream served on the side

In saucepan, combine chicken, broth and water, bring to a boil. Simmer chicken in covered saucepan for aprox. 20 minutes or until cooked through. Take out chicken and let cool. Set broth aside.
In saute pan heat oil at medium high heat, saute onions until slightly translucent. Add garlic, and chillies, saute for aprox. 2 minutes. Add tomatoes and lime juice. Pour tomato mixture into saucepan with broth. Add saffron, chipotle powder and cumin, bring to a boil and simmer for 5 minutes.
Fry tortilla strips in saute pan in oil until crisp and golden brown. Place on paper towel to drain excess oil.
Shred chicken into 1-2 inch pieces and place into broth. Spoon out soup into bowls (makes aprox. 4 bowls (eight cups)) and garnish with cilantro, cheese, avocado and tortilla strips. Serve sour cream on the side.