Chicken Portabella Mushroom Tortilla Soup

Now that I only go to the grocery store two times a month instead of every week it has become a habit for me to make larger servings so I always have something healthy prepared and ready to heat up or take down from the freezer.

Perhaps it is the warmer Spring weather that makes me lazier when it come to cooking?  Once the Summer hits with those 90 and 100 degree days then I stick with  fruit, salads, veggies, beans, potatoes, pasta, tofu, smoothies, cereal, wraps, soup in my Vitamix. Basically when it gets that hot I try to avoid using my oven and naturally I have much less of an appetite for winter type foods.

1 Dutch Oven or Large Stockpot With Lid And Vents For Steam To Escape During Cooking
5 Cups Very Low Sodium Chicken Broth Not More then 95MG Sodium Per Cup
10 Ounces Portabella Mushrooms Diced
2 Small Onions Diced

1. 1 TBSP Minced Garlic
2. 1/2 TSP Ground Black Pepper
3. 1 TBSP California Parsley 
4. 1/8 TSP Sea Salt
5. 2 TBSP Litehouse Italian Seasoning Blend
6. 1 14.5 Oz Can No Salt Added Diced Tomatoes
7. 1/4 Cup Lime Juice
8. 2 Grilled Chicken Breasts Cut Into Cubes ( Used Tyson Frozen Grilled Chicken Breasts)
9. 8 Oz No Yolk Egg White Noodles
10. 1/2 Cup Fresh Cilantro Diced 

0.5 Oz Package of Tri Color Tortilla Strips for Topping
Optional to Add 2-3 Avocado Slices Into Soup

Steam Mushroom And Onions In Microwave, Remove And Set Aside
Add Chicken Broth to Dutch Oven
Add Steamed Mushroom & Onions to Your Dutch Oven

Add in Items 1-8, Stir And Bring To a Boil Uncovered

Add In Your Noodles And Boil for 8-10 Minutes With Cover On

Add In Cilantro and Cook for 1-2 Minutes, Cilantro Should Look Wilted

0.5 Oz of Tri Color Tortilla Strips For Topping

Optional to Add 2-3 Avocado Slices Into Soup

Cooking

Finished

Tortilla Strips Give This A Nice Crunch