This recipe, from Rachel Ray, is a delicious twist on traditional chicken soup.
It's also another recipe with cilantro. Last week I made Zesty Bean Salad and Chickpea Salad and both salads had cilantro in them. I absolutely love cilantro. I love the smell and the taste of it, but some people say it tastes like soap. (My son is one of those people.) You can leave the cilantro out and this soup will still be good.
I also changed the recipe a bit. Go here for the complete recipe. I left out the chipotle chiles in adobo sauce because I didn't have any and I'm too lazy to go to the store. Plus I really hate grocery shipping. I used a can of green chile instead. Where I live, green chile goes on everything. I used mild chile, but you can make it as spicy as you'd like.
Not only do I love the cilantro, but I love avocado and I love it in this soup. The cool, creamy avocado is such a yummy contrast to the hot, spicy soup.
If you really want to go the extra mile, you can make your own tortilla chips to garnish the soup. Just get some corn tortillas, cut them into one inch wide strips and cook them in a skillet with hot oil for a few minutes. Take the tortilla strips out of the hot oil and drain. Let them cool and serve with the soup. You'll be glad you did!