Sunday, December 11, 2011

Chicken Tortilla Soup

Chicken Tortilla Soup
from allrecipes

serves ~ 4

3 skinless, boneless chicken breasts
1/2 t olive oil
1/2 t minced garlic
1/4 t ground cumin
4 c water and 4 t chicken bullion (or equivalent broth)
1 pkg frozen corn kernels
1 c chopped onion

  • 1 chopped green pepper
1/2 t chili powder
1 cup chunky salsa
corn tortilla chips
shredded cheddar cheese
sliced avocado

Notes/Story: In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Cut into small pieces. Add the garlic, onion, pepper, and cumin and mix well. Then add the broth, corn, chili powder, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and avocado.

A wonderful Mexican restaurant in town serves a really similarly flavored soup -- but it's not quite a hearty. I added an extra chicken breast and veggies to the original recipe to make it more filling...and it is!

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