Chicken Tortilla Soup

The sudden drop in temperature here in our side of the world is making me and the girls feel a bit under the weather lately. I guess it's that time of the year again when our bodies are having a difficult time adjusting from the extremely hot Texas summer to the cold fall temperature. We've been bothered by cough and cold for days now. This is not a good thing especially for me because a simple cold can really wipe me out, and when cough hits me, it tends to linger longer than it should. In times like this, there's just one thing that kinda help me feel better...and that is a steaming bowl of soup. For me, (and I guess for everyone else), nothing beats a nice bowl of homemade soup when you're down with a cold. It's just so good in helping loosen congestion and  keeping the body hydrated. Everyday since Tuesday, I've been making soup. I cooked Chicken Tinola last Tuesday, then Wednesday we had Ground Pork Macaroni Soup. Last night, I thought of making this Chicken Tortilla Soup. I guess I didn't have enough of it at a friend's party last Sunday, that's why I decided to make my own.

This is actually my first time to cook tortilla soup, and I created this recipe based on how I remember it from last Sunday. We all think that it tasted the same (even better according to Ryan). I guess the only difference is that I used chicken strips instead of shredded, fresh tomatoes instead of canned and I added black beans. I must say that I really find it so flavorful and truly soothing! As I write this post, I am enjoying another hot bowl of it! Want some??? Well, here it is...I am sharing it with you virtually right now...:)

Ingredients:
For the soup:

• 2 cups chicken breast, cooked and cut into strips
• 12 cups chicken broth
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 cup tomatoes, diced 
• 2 pcs. Knor chicken cubes 
  
• 2 pcs. jalapeño pepper, chopped
• 1 cup whole corn kernels, cooked
• 1 cup dried black beans, cooked in boiling water for about 45 mins
• 2 tsp cumin
• 3/4 cup cilantro, chopped
• 2 Tbsp olive oil
• salt and pepper to taste

Toppings:

• crushed tortilla chips
• sliced avocado
• shredded Colby and Monterey Jack cheese
• 2 pcs. lime, sliced into wedges

Procedure:

1. In a large saucepan over medium heat, saute garlic and onion in olive oil until onion is almost translucent.

2. Add Knor chicken cubes, jalapeños and tomatoes and saute for a minute.

3. Add chicken broth. Bring to a boil and simmer for 5 minutes. Season with cumin, salt and pepper. 

4. Add the chicken, corn and black beans. Simmer for 10 minutes. Add cilantro.

5. Remove from heat. Ladle soup into individual serving bowls. Top with lime, crushed tortilla chips, sliced avocado, and cheese.