Recently my good friend, Susan, of Beaded Art Jewelry , and I met for a metal art play date at her studio in Black Forest. Susan served this delicious soup, but couldn't give me a recipe as it wasn't written down. After describing what was in it, and me taking metal notes, here's a pretty close copycat. Absolutely perfect for a cold winter day.
CHICKEN TORTILLA SOUP
2 chicken breasts, boneless, skinless, cubed
In a soup pot brown the chicken in olive oil. Take the meat out and set aside for a few minutes. In the same pot on medium heat, add all the veggies and garlic below. Sautee a few minutes, stirring a few times.
2 stalks of celery, chopped
2 nice size carrots, chopped
1 red bell pepper, chopped
1 onion, chopped
1 small can of diced green chilies-your heat preference
(I used mild, but may try medium next time)
4 or so cloves of garlic, chopped
Once the veggies are sauteed, add the chicken back in with the following:
3 cans of chicken broth (I used low sodium) or 6 cups of your own chicken stock
1 can of pinto or black beans, drained and rinsed
1/4 t. red pepper
1/4 t. black pepper
1/2 t. oregano
1/2 t. basil
1 t. cumin (more if you really like it)
2 bay leaves
salt as you wish or wait
Simmer for 2 hours, covered. Stir every so often. When ready to serve add shredded jack/cheddar cheese and broken up corn tortilla chips. Eat right away! Freezes well.