Don't get me wrong. Chicken soup is a must in any momma's recipe repertoire. But sometimes, you need to spice things up.
And I must say my Chicken Tortilla Soup really hits the spot. Especially on those chilly willy nights. Since it's been forever a day since my last moment of blogginess, I will get to the recipe straight away:
Chicken Tortilla Soup
About 6 servings
2 chicken breasts with bone and skin on
1 jalapeno, chopped
1 onion, chopped
4 cloves garlic, chopped
2 tsp. cumin
1 tsp. chili powder
1/2 cup cilantro, chopped
1 28-ounce can chopped tomatoes
4 cups chicken broth
2-3 cups water
1 cup frozen corn
Olive oil
To serve:
Shredded cheddar jack cheese
scallions, chopped
sour cream
Tortilla chips
On a sturdy baking sheet, line up the chicken. Brush with olive oil. Sprinkle with salt and pepper.
Roast for 35 to 40 minutes in a 350-degree oven. When cool enough to handle, remove the meat from the bones, shred or dice the meat.
Meanwhile, in a large dutch oven or soup pot, heat 1 Tbsp. olive oil over medium heat. Add jalapeno, onion and garlic. Add cumin and chili powder. Cook, stirring occasionally for about 5 minutes, or until fragrant. Add broth, water and chopped tomatoes. Add salt and pepper to taste. Bring to a simmer. Cook for about 10 minutes. Add cilantro, chicken and corn. Cook until heated through
To serve, break up your fave tortilla chips onto a piping hot bowl of soup. Top with cheese, scallions and sour cream. Avocado would rock too, but the Jersey Girl can not groove on that due to annoying food allergies.
