D’s Southwest Chicken Tortilla Soup

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.