Needing an excuse to use my red Le Creuset stockpot, I rifled through my recipes and found one to try: Chicken tortilla soup. The recipe, by Jo Ann  Willis, was a runner-up in a  Cook’s Country contest, and it was the garnish of tortilla chips, avocado and shredded cheese in the photo that tempted me to try it. Here’s the result and the recipe:

1 tablespoon vegetable oil

1 onion, chopped fine

1 red bell pepper, seeded and chopped fine

1 jalapeño chile, seeded and chopped fine

1 tablespoon chili powder

2 garlic cloves, minced

2 quarts low-sodium chicken broth

1 ½  lbs. of boneless, skinless chicken breasts

1 (14.5-oz.) can diced tomatoes, drained

1 tablespoon chopped fresh cilantro

2 tablespoons lime juice

salt and pepper

1. Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeño and cook, stirring frequentl, until softened, about 8 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.

2. Add broth and chicken and bring to boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes. With slotted spoon, remove chicken; cool and shred into small pieces.

3. Return shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season with salt and pepper. Serve with tortillas, avocado, and shredded Monterey Jack cheese. Soup can be refrigerated in airtight container for  up to 3 days or frozen for up to 1 month.