Chicken Tortilla Soup IV

Ingredients

• 6 pieces frozen chicken breasts
• 6 cups shredded cabbage
• 1/2 cup diced tomatoes
• 1 cup cilantro
• 1 single serving bag tortilla chips
• 1 lime
• 1 cup diced cheddar cheese
• 1 cup sour cream
• 4 tbsps chili powder
• 8 tbsps cumin
• 1 tbsp pepper
• 1/4 cup chicken bouillon
• 1 avocado
• 1 cup grated carrot
• 1 large purple onion
• 1 cup sliced radishes
• 1 can tomato paste

Directions

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion, sauté for 1 minute.
2. Add 1 gallon water, and bouillon, 1/2 the cumin, 1/2 the chili powder, tomato paste, pepper, bring to a boil.
3. Reduce heat; add chicken breasts, simmer 20 minutes.
4. After 20 minutes, remove chicken breasts from water, let cool, and shred or cut into small chunks.
5. Add back to the water. Add carrots, 1/4 cup of cilantro, can of tomatoes, and simmer for 15 minutes.
6. Add 1/4 cup cilantro, remaining cumin and chili powder, simmer 10 minutes.
7. Ladle 2 cups into soup bowl, top with 1 tortilla chip crumpled, then shredded cheddar, shredded cabbage and 2 tablespoons avocado (both optional), and 1 1/2 teaspoons of cilantro, finish with a squeeze of lime and a dollop of sour cream with radishes on the side (all optional).