Quick chicken tortilla soup.

Ingredients:

One medium onion
One medium tomato cored, and seeded
One bell pepper
One hot pepper whatever is available Jalapeno, Serrano, poblano, Thai etc...
Chicken leg and thigh or leftover chicken on the bone.
1 Tsp Cumino
1 tsp Garlic powder
1/4 tsp Cayenne pepper
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
6 oz shredded mozzarella
one avocado
Corn tortilla chips
1 bunch Cilantro (also called fresh coriander)
1 large Lime

In heat up a fairly large cooking pot on medium with a little olive oil in the bottom.

If dealing with raw chicken boil the leg and thigh for about 12 min or until cooked through. Save the broth and cut the chicken into 1/4 inch chunks.

If using leftover cooked chicken just set it aside

Dice up the onions peppers and tomato and sautee them in the pot until softened and translucent.

Add chicken broth and diced chicken and all the spices, if you are using leftover chicken you can add 2 quarts pre-made broth or just water. You can add the chicken bones to the pot to help build the soup base.

Bring pot to a slow boil for 10 min stirring occasionally.

While the soup is cooking:

Take a soup bowl or mug and add 5 tortilla chips, 1 oz shredded cheese, two large wedges of sliced avocado.

Prepare as many bowls in this manner as people being served.

Turn sauce pan to low heat and ladle the soup into each bowl making sure to serve good amount of chicken in each.

Add a healthy pinch of cilantro/coriander leaf to the top of each bowl.

Squeeze a bit of lime juice over each bowl.