Chicken Tortilla Soup

As the weather has been cooling down here in Southern California... wait... no, that can't be right. It was 70 here today. I love where I live :)

Despite the temperate climate, there's no doubt in my mind that its officially fall. Thanksgiving is coming, then Christmas - I LOVE Christmas - and this really is the most wonderful time of the year. Its also the time of year for soup! Yum.

On one of our Friday night dates, D and I ventured to this little hispanic place. It was an interesting combo of Mexican classics - tacos and such - and El Salvadorian meals. We had an order of arepas, which were quite delicious, and shared a big bowl of chicken tortilla soup. Since that night I'd wanted to recreate the fresh simple flavors of that soup at home, and here it is.

This is, as usual, a mish mash of a few recipies tweaked to suit my tastes. I like soups with a lot of stuff in them - this soup is a meal in and of itself. Each time I make it I play around with the ingredients based on the season and what I have in my crisper - I'll add potatoes in the winter, tomatoes in the summer, etc. Its never quite the same but always delicious.

Chicken Tortilla Soup

Olive Oil
1 lb chicken breast
2 onions
Minced garlic
2 peppers of any color
3 carrots
2 zucchini
16 oz chicken stock
16 oz peeled crushed tomatoes
2 limes
1 bunch cilantro
salt and pepper
dash cumin
red pepper, to taste
spicy peppers, to taste (I use a big can of green chiles)
Monterey Jack Cheese
Avocado
Tortilla Chips

Heat 2 tbsp olive oil in a stockpot. Brown chicken breasts - I usually cut the chicken breasts in half lengthwise to ensure nice even cooking. Don't worry about cooking the chicken all the way through, it will simmer later. Remove from pan.

In the same pan, saute chopped onions and minced garlic until onions are soft. Add peppers, carrots and saute until soft. Add chicken stock and crushed tomatoes. Add remaining veggies; season to taste.

Shred chicken into bite sized bits and return to soup. Add juice of 2 lemons and lots of chopped cilantro. Let simmer until flavors blend and chicken is cooked through.

Serve topped with cheese, avocado, and crushed tortilla chips.