Tortilla Soup with a suprise touch of cool, green avocado: Savory with or without meat!

Tortilla Soup is incredibly easy to make. This soup can take all day or it can take thirty minutes. The tone of the chilies that go into the soup can be mild enough for the babies or spicy enough to test the fire eaters in the household.

The avocado is a creamy touch that cools the spices down a bit and adds nutrition from one of the world's super foods.

The versatility factor is off the charts with vegan, vegetarian and carnivore options galore.

This soup can turn into a lot of things and all of them are good.

4 cups Chicken or vegetable stock

1/2 diced yellow onion

1 cup diced tomatoes

1 tsp tomato paste

1/2 cup diced roasted mild green chilies OR 1/4 cup sliced jalapenos

One nice, ripe avacado

1 cup roasted corn, roasted frozen corn or yellow hominy

Two skinless chicken breasts with bones

Two skinless chicken thighs with bones

Two large or three small green onions

1 tsp cumin

1 tsp Mexican Oregano

1/2 tsp red chili powder

Optional red pepper flakes to taste

Salt and pepper to taste

Brown the chicken in oil, then add to the stock pot

In the stock pot, add 2 tblsp canola oil and sweat the onion and peppers

Add the tomato paste, spices and herbs.

Simmer gently until the chicken falls off the bone, about 30 minutes.

Remove the chicken and remove the meat from the bones. Make sure that all bones are removed, then shred the meat with two forks.

Strain the stock through a strainer and toss the solids. Strain it again through cheesecloth for a clear, pretty stock.

Return the chicken and stock to the stockpot, add the diced tomatoes and vegetables, then return to a simmer

Taste the stock, adjust the seasonings, and allow to simmer for at least 30 more minutes. The longer the stock and chicken meat simmers, the better.

Ladle the soup into the bowls

Top with lightly fried tortillas that have been cut into quarters

Add the sliced avacado

Dash on a few green onion rings

Enjoy!

For a quick Tortilla Soup, just add cooked chicken and the desired vegetables, herbs and spices to chicken stock, then add between 1/4 and 1/2 a package of taco seasoning. Simmer for at least 30 minutes so the flavors can get to know each other.

Vegetarians can eliminate all chicken related issues and use vegetable stock.

Different cooks use different spices and herbs in their tortilla soup, Here is a list for trying out various combinations.

Garlic: raw, roasted, toasted or dried

Cayenne pepper

Mexican oregano

Ginger, 1/2 tsp fresh or powdered

Cilantro leaves

Toasted coriander (coriander is the seeds of the cilantro plant),

Cumin

The tortilla options are varied, too, as long as they are crispy and crunchy when they go into the soup. They will soften up, so try these choices:

Favorite tortilla chips from the grocery or the restaurant

Quartered tortillas that have been deep fried or pan fried until crispy

Fritos chips

Steamed flour or corn tortillas that can be used as bread to dip into the soup

The heat and spice is a special subject. Know that Jalapenos and other super hot peppers have a tendency to get even hotter after they are heated.

The canned, mild green chilies add wonderful flavor to a less spicy soup.

Red chili powder comes in many blends and types, so this is a fun way to explore them.

The garnishes

Green onions, shallots or red onions

A dollop of sour cream

All kinds of cheeses. Monterey Jack will melt and get stringy as with French Onion Soup. Parmesan, queso, and any store bought Mexican cheese mix will also do.

Toasted mushrooms

The vegetables have few if any limits in tortilla soup, including

Celery

Red or white beans

Carrots

Cooked, chopped soup greens like kale, collards or spinach

Peas and pea pods

Any color of bell pepper

Cooked Squash

Mild cabbage, like Napa Cabbage