Chicken Tortilla Soup
This is my favorite snow-time soup. Not only is it easy and just wonderful . . . add extra garlic and no one will get a cold! Enjoy!
Saute 1-2 large onions, chopped, in a little olive oil. along with a chopped jalapeno pepper (seeded), a carrot or two sliced, 6 ribs of sliced celery, and as many minced garlic cloves as you can handle (let's say 6), and 1 - 2 lb. boned, diced, raw chicken thighs or breasts. After a couple of minutes (don't burn garlic), add 2 tsp. ground cumin, 1 TB. chili powder, Tsp. salt, and 2 tsp. black pepper. Throw in a few shakes of hot pepper sauce, if you like, and 2 14-oz cans diced tomatoes and 40plus oz. of chicken broth. Bring to boil, then simmer for 1 hour. Taste and adjust seasonings.
Cut soft corn tortillas into strips and fry them. (I buy my chips instead of making my own) Once the soup is ready, top with tortilla chips, sour cream, cilantro, and grated sharp cheddar cheese. YUM!.