Soupy Sunday

It's pretty chilly out, so I decided something with a little spice would really hit the spot. Here's my take on Chicken Tortilla Soup

Ingredients:

1 medium onion, diced

2 cloves of garlic, minced

1 jalapeno pepper, seeded and diced

1 can diced tomatoes

1 small can green chilies

1 can tomato sauce

1/4 tsp, cumin *

1/4 tsp paprika*

1 1/2 tsp. taco seasoning*

1 quart chicken stock

2 chicken breasts

1/2 c. cilantro, chopped

1 lime

shredded cheese, sour cream and tortilla chips to garnish

* These are estimates on the spices. I usually dump into the palm of my hand what looks good and then add more later if needed.

Saute onion, garlic, and jalapeno pepper in olive oil until they are soft. Add can of chillies, tomato sauce and spices and stir together. Dump in diced tomatoes and chicken broth. Bring to a boil and add chicken breasts. Boil soup for 15 - 20 minutes until chicken is cooked. Pull it out and shred it, then add it back to the soup. Turn off the heat and toss in the cilantro. Squeeze in the juice of the lime and stir to incorporate. Ladle soup into bowls and garnish with cheese, sour cream and crushed tortillas.

How did it taste? It turned out really good. I was nervous as I was making it, because I tasted it as it was cooking and it was so spicy I was afraid I wouldn't be able to eat it at all. The lime juice at the end really helped cut the spice. It gave it a good tang. Joe and I wolfed this down, as Harper watched in envy. If you don't like spice, I definitely would suggest adding only one type of pepper.

Tip: If you're like me and don't like it when things that are supposed to be crunchy get soggy, crumble your chips in as you eat to keep them nice and crisp.

This would be a great soup to serve with some margaritas. I will definitely be getting some for next time.