Chicken Tortilla Soup

This soup is so flavorful and feisty - I know it will become a staple in our kitchen.  The  versatility of this recipe is appealing to me, as well.  If you want to add some black beans, go for it.  Add some avocado on top for a nutritional bonus.  If you keep the basics the same (chicken stock, chicken, onion, diced tomatoes), the rest can can be adjusted to your own taste.  

Enjoy!! I know we did.

Chicken Tortilla Soup
Source: adapted from www.tablefortwoblog.com

Ingredients:
1 pound boneless, skinless chicken breasts
1 can sweet corn kernels, drained
1 can diced tomatoes
5 cups chicken stock
1 medium onion, diced
2 cloves of garlic, minced
1/2 tsp. chili powder
2 tsp. ground cumin
S & P
olive oil (for cooking)
blue corn tortilla chips
shredded cheddar, monterey jack, or pepper jack cheese
*optional:  1 green pepper, 1 serrano pepper, avocado, sour cream*

The Process:
The original recipe uses the crock pot; I decided to make it after work one night on the stove, and it was ready within the hour.  

Heat a dutch oven or large high-sided pot on medium-high with some olive oil.  Dice up the onion and garlic.  Set the garlic aside for a few minutes, and add the onion to the pan to cook, stirring occasionally to prevent burning.  Once the onion is translucent and slightly browned, add in the diced chicken.  Cook until the chicken is almost fully cooked, about 6-8 minutes, stirring occasionally.  

Next, add in the garlic.  Stir the garlic with the chicken and onions so that the flavors release but that it does not burn (about 1-2 minutes).  If you are adding the green pepper or serrano pepper, these can be added with the garlic, as well, and cooked for a few minutes.  

Add in the diced tomatoes, corn, chicken stock, and spices.  Stir all to combine.  Add in some S & P.  I covered the pot halfway with the lid, stirred every 15-20 minutes, and it was bubbly and ready to be eaten within the hour!

Top with broken blue corn tortilla chips.  Add sliced avocado and sour cream if desired.  

The chili powder and cumin bring an earthy tone to the soup, the corn and tomatoes add sweet texture, and the chips on top are probably the best part of the whole thing.  They add crunch and are absolutely perfect dressed on top of each spoonful.  

                                                                Bon Appetit!