Chicken Tortilla Soup

Yum!  Yum! Yum!  This recipe is so simple and so tasty!  Great for a cold rainy night like tonight!

1 Tbsp vegetable oil
1 pound boneless, skinless chicken breasts, trimmed
salt and pepper
1 onion, chopped fine
1 Tbsp chopped chipotle chile in adobo
2 minced garlic cloves
2 tsp tomato paste
6 cups low sodium chicken broth
2 Tbsp lime juice
avocado, tortilla chips

Heat oil in dutch oven over medium high heat.  Pat chicken dry with paper towels and season with salt and pepper.  Brown chicken lightly on both sides, 5-7 minutes total.  Transfer to plate.  Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes.  Stir in chipotle, garlic, and tomato paste and cook until fragrant, about 30 seconds.  Stir in broth, scraping up any browned bits.  Add browned chicken, cover and simmer gently until it registers 160 degrees, about 10 minutes.  Transfer chicken to cutting board and shred.  Add shredded chicken back to soup.  Stir in lime juice.

Crush tortilla chips into bite sized pieces and place in bottom of soup bowls.  Ladle soup into the bowls over the chips and add cut up avocado to bowls.  Serve immediately.