Chicken Tortilla Soup

 
Winter seems to have finally arrived and soup season has begun. Mike loves soup and I don't make nearly enough of them since I'm not really a fan of the broth-based soup. Now, cream-based - broccoli cheddar, baked potato, New England clam, tomato even - those I love. More proof, if proof were needed, that if it's terrible for me, I love it. If it's good for me, it's probably not my favorite. However, I decided to make this soup, even though it's broth-based, because Mike would enjoy it. I'd only have to eat it once and then I could send the rest with him for lunches. I was wrong again. This soup was delicious. As in, still craving it delicious. There are so many dimensions and flavors going on and it's fresh tasting but still warm and hearty and just what is needed on a wintery or rainy day. It was fairly easy as well, which is also right up my alley.

Chicken Tortilla Soup
4 boneless, skinless chicken breasts
2 32 oz cartons of chicken broth or 8 cups water and 6 chicken bouillon cubes
3 large cloves garlic, crushed
2 jalapenos, minced (remove the white part and seeds if you want it to be less spicy)
half white onion, chopped
2 tsp ground coriander

2 tsp cumin

1 tsp paprika 

1 tbsp Goya Adobo spice mix

salt and pepper to taste

4 large tomatoes, roughly chopped

1 medium bag frozen corn kernels

1 small can black beans

1 tbsp fresh lime juice

tortilla chips

ripe avocado

shredded cheddar cheese

Pour chicken broth into a large stock pot and bring to a boil. Add chicken breasts, garlic, jalapenos, onion and spices and simmer for about fifteen minutes or until chicken is cooked through. Remove chicken from broth and allow to cool slightly.  Roughly chop or shred chicken breast. 

Add tomatoes, corn and black beans. Cook for another ten minutes. Return chicken breast to pot and continue to cook until chicken is reheated. 

 

To serve,  roughly crush a handful of tortilla chips into the bottom of each soup bowl. Add soup over the top and sprinkle with a little lime juice and cheddar cheese. If desired, add a couple of slices of avocado on top and garnish with tortilla chips. Enjoy!

Sorry for the lack of photos in this post. I forgot to take them while I was cooking and only remembered right before we sat down to eat.