D’s Southwest Chicken Tortilla Soup

Ingredients

• FOR THE MARINADE:
• 4 whole Skinless, Boneless Chicken Breasts
• ⅓ cups Lawry's Mesquite Lime Marinade
• ⅓ cups Teriyaki Sauce
• ⅓ cups Italian Salad Dressing
• ¼ cups Tequila (optional)
• Lime Or Lemon Pepper
• _____
• FOR THE SOUP:
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 1 cup Celery, Diced
• 1 cup Carrots, Peeled And Diced
• 1 Tablespoon Garlic
• 3 quarts Chicken Broth
• Kosher Salt And Pepper
• 1 can (14 Oz. Can) Stewed Tomatoes
• 1 can (10 Oz. Can) Rotel Mild Diced Tomatoes With Green Chilies
• 1 can (4 Oz. Can) Anaheim Green Chilies
• 1 can (29 Oz. Can) White Hominy
• 1 cup Fresh Frozen Corn
• 1 can (15 Oz. Can) Beans Of Choice, White Or Pinto (optional)
• _____
• FOR THE TOPPINGS:
• Avocado, Tortilla Strips, Cheese, Lime, Sour Cream

Preparation Instructions

For the chicken:

Marinate chicken breasts in a Ziploc bag for at least ½ hour in the Lawry’s Mesquite-Lime Marinade, teriyaki sauce (or soy), Italian salad dressing and tequila (optional). Sprinkle with lime or lemon pepper. Grill over medium heat for about 7 minutes on each side (until firm to touch but not overcooked). Allow to stand for about 15 minutes and cut into bite-sized pieces or shred as preferred. Add to the soup in the last step.

For the soup:

In a stockpot, heat olive oil and sauté onions, celery, and carrots. Season with salt and pepper and saute until softened, about 5 minutes. Add garlic and sauté until just fragrant, about 1 minute. Add remaining ingredients including chicken. Salt and pepper to taste.

Heat soup and serve. Serve with fresh avocado, corn chip strips, sour cream, cheese, a wedge of lime to squeeze and cilantro as preferred.