Chicken Tortilla Soup
2 cloves of garlic, minced
1 onion, chopped
1 can diced tomatoes
1 can chicken broth (I showed two but only used one)
1 can corn, drained
1 can black beans, rinsed
2 cups cooked chicken, shredded (not pictured)
1/2 tsp cayenne pepper
2 tbsp cumin
1 tbsp chili powder
3 bay leaves
1/2 cup cilantro, chopped
2 habeneros, seeded and chopped (optional)
1. In a dutch oven, saute garlic, cilantro, onion and habenero peppers until onions are transparent.
2. Stir in tomatoes (with liquid), corn and beans and bring to boil.
3. Reduce heat, add cumin, chili powder, cayenne, bay leaves and chicken stock. Simmer 30 minutes.
4. Remove bay leaves.
5. Add chicken. Salt and pepper to taste.
You can serve it with tortilla strips (homemade, or chips!), sour cream, cheese and avocado slices.
Look at all the pretty colors! This soup was quick and easy, and tasted great! I had to make some adjustments because HBF doesn't like cilantro*, so I opted to not cook it in with the whole soup, and just threw some into my bowl before we ate. The habeneros gave the soup a really great kick, but we've been on a spicy trail lately soo no need to follow in our footsteps!
In other news, the heat of the peppers were perfect because its snowing. again. ughhhh. I know I'm from Minnesota, but if I could complain one more time... I will. I just want spring. Is that so much to ask?
*sidenote story: when I was 12 and was in China with my family, the only thing I ever ate there was cilantro. Seriously. For the entire trip. We would go out to nice resturants and I would just ask for a bowl of cilantro. and of course they would bring me some. I was a strange kid.