Tortilla soup

2 (14 ½) oz cans of chicken broth or 1 quart homemade chicken broth
1-2 cups diced, cooked, chicken. (I usually boil 3 breasts of chicken for 20 minutes)
1 small onion, diced, finely
½ to 1(4-oz) can diced green chilies
½ to 1 Tablespoon chili powder
A pinch of ground red pepper (cayenne)
Tortilla chips
Shredded sharp cheddar cheese
2-3 tomatoes chopped
Avocadoes diced (optional)
1 lime (optional)


Instructions:
1. In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder, and ground red pepper.
2. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.
3. Ladle the soup into individual bowls or a soup tureen. Add broken up chips, sprinkle with cheese, tomatoes, avocado and finish with a squeeze of lime. Note: The chilies and chili powder can be altered depending of how hot you want the flavor to be.

Serves 2-4 people