Chicken Tortilla Soup

I made Pioneer Woman's Chicken Tortilla Soup tonight and it was FABULOUS.  I was thinking of a few things to tell you while I was making it. 

I use chicken tenders instead of chicken breast.  They are both white meat and a tender is right under a breast on the chicken and it basically is the same thing.  If I am going to be cubing or shredding the cooked chicken it's always easier for me to do with tenders.  Plus I use a dinner fork to hold the chicken down and a salad fork to pull the meat off.  This may be way too detailed, but I find it to be easiest this way and that's what this blog is about. 

I also don't appreciate when a recipe calls for a vegetable to be chopped and then measured in cups...I prefer to be told half an onion or a whole pepper.  Anyway, I used a large green and red bell pepper and the quarter cup diced comes out to half of the pepper.  I would also suggest you use a small white onion and the entire thing diced comes out to about a cup.

I also added between one half and a whole extra teaspoon of cumin, chili powder, and garlic powder. 

This soup was so delicious and could ultimately be a very healthy dish if you aren't like me and add in cheese and a dollop of sour cream.  But it was Delightful!

Taste- 4.5
Difficulty- 3.5 (it wasn't hard, it just took a while to cook)

I will make this again.  We have a lot left over and I already told Lance it's what we are eating for dinner tomorrow too.