You want a soup with some spice and heat that just warms your heart and belly...this could just be that soup.
Ingredients
2 tbs oil
1 finely diced onion
1 diced yellow bell pepper
1 seeded and diced jalapeño
1/2 tsp cumin
32 oz chicken broth
14.5 oz can mexican style tomatoes
1 cup thawed frozen corn
1/4 cup roughly chopped cilantro, plus some for topping
12 oz diced boneless skinless chicken breasts
1 cup crushed tortilla chips
sour cream for topping
shredded Monterey Jack cheese for topping
diced avocados for topping
lime wedges for topping
Directions
In a large stock pot heat oil on medium high heat. Sauté the onions. Add bell pepper and jalapeños. When onions become translucent, add cumin and stir until fragrant. Add broth, tomatoes and corn and 1/4 cup of cilantro. When broth begins to boil add chicken and cook through for about 10 minutes. Season with salt and pepper to taste.
Ladle soup into bowls and sprinkle with crushed chips. Top with sour cream (though I don't), cheese (pile in on...yumm), cilantro and avocados (super yummy)...if desired add a lime wedge to squeeze.
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