Linda Glisson and Holly Hutchison both like tortilla soup, so they came up with a recipe that both of their families like.
The basic soup was Pace Picante Sauce recipe contest winner I featured in my column many years ago. They added chicken, sautéed vegetables and their own touches, which makes it taste even better.
You can get a jump start by using canned broth, tomatoes and picante sauce in making this soup.
I used deboned chicken thighs and cooked it with the vegetables, but in a pinch, you could use part of a baked chicken from the grocery store or a package of pregrilled chicken.
The toppings — cheese, avocado cubes, a splash of fresh lime juice, sour cream and a few crunchy tortilla chips — really make this soup. So garnish each bowlful or pass the toppings and let each person add their own.