Over the weekend I tried a new recipe for chicken tortilla soup.   Tara sent me the recipe, and I decided it would be nice to make it for her and her husband Adam and invite them over for dinner.  The soup was fantastic, a perfect blend of spice and tradition.  I’ve decided to add it below:

This particular recipe takes approximately one hour.                                                                                                                                    What you will need:                                                                                                                                                                                                         4 skinless boneless chicken breasts                                                                                                                                                                          1 teaspoon of olive oil                                                                                                                                                                                                    1 teaspoon of minced garlic                                                                                                                                                                                       1.5 cups of chopped onion                                                                                                                                                                                           1 teaspoon of ground cumin                                                                                                                                                                                       6 cups of chicken broth                                                                                                                                                                                             1.5 cups of corn kernels rinsed and drained                                                                                                                                                                                                                                                                        1.5 cups of  black beans rinsed and drained                                                                                                                                                      1.5 teaspoons of chili powder                                                                                                                                                                                       1/4 cup of lemon juice                                                                                                                                                                                                   3 cups of chunky salsa

Garnish Fixings:

corn tortilla chips                                                                                                                                                                                                     Avocado slices                                                                                                                                                                                                  Shredded cheddar or jack cheeses                                                                                                                                                                                                                                  fresh cilantro

In a large pot over medium/high heat saute the chicken in oil for approximately five minutes.  Add the garlic, cumin and onions and mix well.  Then add the broth, corn, black beans, chunky salsa, chili powder, and fresh lemon juice.  Boil hard for three minutes, then reduce heat to simmer low for 45 minutes or until chicken is shreddable.  Tear chicken with two forks.

To serve break up some tortilla chips into individual bowls and sprinkle with a little cheese.  Pour soup over chip pile and top with cheese, avocado, cilantro, and sour cream. 

Bon appetite!