Chicken Tortilla Chip Soup

 

After a long and cold winter day of playing outside, or simply making your way home from work, a warm and filling bowl of soup is necessary. We're in the thick of it now - winter that is - and there isn't anything I like more than tucking into a satisfying bowl of *anything really* that is hot and comes together in less than 30 minutes. I don't know about you, but I think the lack of sunlight is starting to affect me; when I get home from work the last thing I want to do is cook myself dinner. I promise you that this recipe is manageable, even when you don't feel like managing anything. It could even be pulled off in record time if you simply brought the ingredients up to a simmer and called it day. But don't skimp on the toppings, they're important!

 

Chicken Tortilla Soup

 

1 Tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 tsp chili powder

1 tsp cumin

1/2 tsp salt

1/2 tsp fresh ground black pepper

3 cups reduced-sodium chicken broth

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can black beans, rinsed and drained

1 cup corn, I used frozen but canned works too

2-1/2 cups shredded rotisserie chicken

1/4 cup chopped fresh cilantro

 

Optional Toppings:

Lime juice

Tortilla chips

Olives

Green onions

Pickled jalapenos

Diced fresh tomatoes

Avocado

Shredded cheese

Cilantro

 

Heat the olive oil in a medium saute pan over medium-high heat. Add the onion and saute for 4 to 5 minutes, or until the onion is translucent. Stir in the garlic and continue sauteing for 1 minute. Add the chili powder, cumin, salt, and pepper, and cook for another 2 minutes.

Add the chicken broth and tomatoes and bring to a boil over high heat. Turn doen the heat and simmer for 5-10 minutes.

Add the beans, corn, green chiles, chicken, and cilantro. Brinf back to a simmer and cook for an additional 5-10 minutes.

Ladle the soup into bowls and top with a handful of crushed tortilla chips and any of the optional toppings.

 

 

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