This morning dawned cold and rainy. Not that I was awake to see it. Still, it seems like a good day for a hearty soup with a little kick and I have just the recipe, Chicken Tortilla Soup.
Have you ever avoided ordering something in a restaurant because you didn't think there was any way it could measure up to your favorite recipe? This is one of those.
Chicken Tortilla Soup
2 tablespoons olive oil (add more if needed)
½ onion, diced
1 clove garlic, diced
2 chicken breast halves, skinned and cubed
4 cups chicken broth
28 ounce can diced tomatoes
⅛ teaspoon pepper
1 can mild diced green chilies
2 teaspoon cumin
1 teaspoon chili powder
Pinch garlic powder
⅛ teaspoon salt
2 tablespoons coarsely chopped fresh cilantro
2 celery stalks, chopped
1½ cups colby jack cheese, shredded
Tortilla strip chips
Sauté onion & celery in olive oil and then sauté diced chicken. Add all ingredients except cheese and tortilla chips to stock pot, and bring to boil, then simmer for 30 minutes or until chicken is done. Add cheese and tortilla chips at end. Traditionally, a few tortilla strip chips are placed in the bottom of the bowl, soup poured over them, and then about a tablespoon of cheese on top. I'm not crazy about chips so I leave them off mine, and my kids tend to put more than a tablespoon of cheese on top. It's all good.
p.s. If I don't have fresh spices, I often use dried, minced onion, garlic, and cilantro. It's not quite as flavorful, but still really good.