Monday, November 26, 2012

Crunchy Chicken Tortilla Soup

When winter rolls around, I'm an incorrigible soup fiend. You put everything that sounds good together in a giant pot, let the flavors blend for an hour or so, get creative with your spices, and a end up with a vat of delicious homey flavor. Not to mention, when finals begin kicking into high gear, having an arsenal of frozen soup servings to plop in your backpack and take to the library helps your wallet and your waistline.
Unfortunately, cold weather often gives way to bad eating habits. Walking through a blizzard and settling down to eat a frigid salad always puts me in a bad mood, and I tend to pine for comfortingly warm carbs and butter. However, when you mix veggies in a soup, just like this recipe, you can enjoy a hearty warm meal that doesn't fatten you up.

See! There are green things in that bowl!

To make a pot of this delicious soup for yourself, grab these ingredients and a large pot:

olive oil
3 teaspoons chili powder
1 jalapeño, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cans chicken broth
1 can corn, drained
1 can black beans, drained
2 chicken breasts
tortilla chips
1/2 an avocado

Heat your oil in the bottom of the pot. Throw in your jalapeño, your onion, your  garlic, and your chili powder. Cook until your onions are translucent. (This part smokes the chili powder for a great flavor.)

Next, add your chicken broth, corn, black beans, and chicken. Cook on medium-high heat so that the chicken cooks through, about 30 minutes. When your chicken is done, pull them out and shred them with a knife and fork. 

Toss some salt and pepper into your broth for extra flavor and add the chicken back in. Break your tortilla chips into 1-inch pieces and toss them into a bowl. Layer your soup on top of the chips, add another handful, and top with sliced avocado.

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