If you have ever ordered tortilla soup in a Mexican restaurant, then you are probably not going to take even a cursory look at this recipe. For if you are like me (hopefully not, one of me is enough) you have tried a restaurant tortilla soup and found it at best – passable. This soup recipe however, given to me years ago by my daughter Paula, easily qualifies as one of the best soups I have ever had the very great pleasure to consume. It has all the elements I love – a fabulous broth and additives which I get to choose to add to the broth. And really, what’s not to love about cubed, perfectly cooked chicken, creamy avocado chunks, shredded cheese, and flour tortilla strips. I have yet to serve this soup to anyone who doesn’t think it is amazing. In fact, I often get requests for this soup when I am hosting an event. So do yourself a favor, forget what you have tasted before that called itself Tortilla Soup, and give this recipe a try. Your family and friends will love you for it. OK, they probably already love you, but if not, or you are kinda-sorta sitting on their virtual “love fence”, fixing this soup can only help elevate your position. It might even help you clear that fence without any slivers or bruises.

• 1 T. butter
• 1 T. vegetable oil
• 1 large boneless, skinless chicken breast, cubed
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 8 c. chicken broth or stock
• 2 (15-oz.) cans tomato sauce
• 1 ½ tsp. dried basil (dried basil is really better than fresh for this recipe)
• ½ tsp. crushed red pepper flakes
• ¼ tsp. kosher salt
• freshly ground black pepper
• 12 flour tortillas, baked on a griddle, cooled and cut into strips
• 1 c. grated Monterey Jack cheese
• 1 c. shredded mozzarella cheese
• 2 avocados, diced
• 6 green onions, finely minced

Place the butter and oil in a large covered soup pot. Cook chicken just until done. Remove to a small bowl. Add onions and garlic and cook until garlic just starting to turn brown. Add chicken broth, tomato sauce, dried basil, crushed red pepper flakes, salt, and pepper. Cover and simmer for 20 minutes. Meanwhile, place the tortilla strips, cheeses, avocados, and green onions in their own bowls.  When ready to serve, fill soup bowls half full of soup and let your family or guests choose their own extras (chicken, tortilla strips, Jack cheese, mozzarella, avocado, and green onions).