8 ounces chorizo or andouille sausage links, diced small
Juice from 2 fresh limes
Fresh cilantro, for serving
Queso fresco, for serving
2 avocados, sliced, for serving
16 small corn tortillas, thinly sliced and fried until crispy (or store-bought tortilla chips)
Instructions
Heat oil in a large stock pot over medium high heat, then add celery, peppers, onion, and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add coriander, cumin, stock, tomatoes, bay leaves, chicken, and sausage. Cover, bring to a boil, reduce heat, and simmer for an hour. Stir in lime juice before serving, offering cilantro, queso fresco, avocados, and tortilla strips to top the soup.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/11/chicken-tortilla-soup/