With the weather a little chilly outside, I always turn to soups.
There's nothing more comforting than a big bowl of hot delicious soup chock full of fresh ingredients.
Being that it's the weekend and most of our lunch meals consist of easy to put together meals, I thought a bowl of Chicken Tortilla Soup would be perfect, and it was.....really hit the spot, and the best thing about it? You can put it together very quickly using staple pantry ingredients.
Chicken Tortilla Soup
2 cups water
14 ounce can chicken broth (or 1 1/2 c water and two bouillon cubes)
29 ounce can crushed tomatoes
11 ounce can enchilada sauce
4 ounce can chopped green chilies
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried cilantro
1 heaping teaspoon minced garlic
2-3 cups chicken, cooked and shredded (can use more if you like)
2 cups frozen corn (or 2 cans corn, drained)
1 small onion, chopped
salt and pepper to taste
4-5 six inch corn tortillas
Toppings: cheese, sour cream, etc for toppings
Dump everything except toppings and corn tortillas in a large pot. Place over medium to medium high heat and bring just to a boil. Reduce heat and simmer thirty minutes.
Using a pizza cutter or knife, cut each tortilla into thin strips. Place in soup and cook ten minutes more before serving.
Serve soup with desired toppings.