Tonya's Mexican Chicken Soup Superb

Amount of servings vary with size of family or pot! I use about 6 boneless breasts in a dutch oven...you need a large amount of water/liquid to end up with enough broth.)



Boil chicken breasts until tender with 1/2 large onion, chopped or sliced, save the broth and debone or use Sanderson boneless breasts.



Add 1-2 cans chicken broth, 2 cans tomato SAUCE.



Add 1/4 cup chili powder or to taste...it needs quite a bit and should turn the broth very dark.



Add a bit of red pepper flakes to taste.



Bring back to boil and simmer about 20 mins.



When serving, add fresh chunks of avocado, place handful of tortilla chips in soup and squeeze FRESH lime juice all over soup.Salt and pepper to taste. Remember, the tomato sauce is salty.