Chicken Tortilla Soup.

Who cares if spring has sprung, man.  I'm still lovin' me some soup.


I've said it before - my love for soup knows no season.  It's easy, versatile, and produces tons of leftovers.  Now that's my kind of meal.


Staring at the contents of my refrigerator yesterday afternoon, it dawned on me the goodness that was about to come forth, like a ray of light from heaven.  I could see it, picture it, smell it...


...and now, I need to taste it. 


Let's do this.

Chicken Tortilla Soup
You will need:
For the chicken:
 - 2 or 3 boneless, skinless chicken breasts (or chicken cut of choice...breasts is just what I had in the freezer.  This would be a perfect way to use chicken meat left over from making stock.)
 - 1 tablespoon olive oil
 - 1/2 teaspoon cumin
 - 1/2 teaspoon chili powder
 - Salt & pepper
For the soup:
 - 3 tablespoons olive oil
 - 1 teaspoon chili powder
 - 1 teaspoon cumin
 - 1 diced onion
 - 1/2 cup diced bell pepper
 - 3 cloves garlic, minced
 - 2 cups frozen tomatoes (or one can diced tomatoes)
 - 2 pints, or 8 cups, homemade chicken stock
 - 3 tablespoons tomato paste
 - 1 cup frozen corn (easiest veggie to preserve!)
Garnishes:
 - Diced cilantro
 - Shredded cheese
 - Sour cream
 - Diced avocado
 - Fried tortilla strips (Slice up some corn tortillas and fry in a few tablespoons of olive oil until crispy)

Step One:  Preheat the oven to 375.  Place the chicken on a baking sheet, drizzle with the olive oil, and sprinkle with salt & pepper, cumin, and chili powder.  Bake for 20-25 minutes or until cooked.

Step Two:  While the chicken is cooking, let's get this soup going.  Start by heating up the olive oil in a soup pot.  Then, add the diced onion, diced bell pepper, garlic, cumin, and chili powder.  Saute until slightly soft, about ten minutes.


Step Three:  After the onion and peppers have softened, add in the frozen tomatoes, corn, tomato paste, and chicken stock.  Bring to a simmer.

Step Four:  Is your chicken done now?  Good.  Let's pull it out, shred it up, and throw that into the pot as well.


Step Five:  Allow the soup to simmer for 30-45 minutes.  The longer it hangs, the better it gets.  Salt & pepper to taste.  Salt is important in this recipe.

Step Six:  Serve with a healthy mound of garnishes.  This is not an option.  This is a requirement.

The corn tortilla strips are my favorite part.  So crispy and delicious amongst the warm, wet soup.


You know what else would be really delicious in here?  A few cups of chili beans.


Unfortunately, well, you know.  


Stuart + beans = mortal enemies.


Sigh.  Next time, I think I'll cook some up on the sides to sneak into mine and Georgia's bowls.  Beans just add such a wonderful quality to soup, especially tortilla soup, don't you think?

You also may notice that I didn't top mine with avocado.  No friends, I served those on the side.  There's something about warm avocado that really grosses me out.  Am I alone here?


Anyone?  Anyone?


Fine.  I'll be a loner.  I'm fine with that.


Enjoy!