I was looking for Chicken Tortilla soup recipes and found all these, but then I got the recipe from Patti that she made for Super Bowl and that's the one I'm going to make today which happens to be the one from allrecipes listed below. The recipe as written on this page has my adaptation of that recipe.
http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/
http://allrecipes.com/recipe/chicken-tortilla-soup-i/
http://www.foodnetwork.com/recipes/tyler-florence/mexican-tortilla-chicken-soup-recipe/index.html
http://low-cholesterol.food.com/recipe/chicken-tortilla-soup-ii-4627
Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes (I've also used the diced tomatoes - both Redpack with Basil, Garlic & Oregano - I like the chunkier texture of the diced)
2 cans chicken broth (14.5 oz or a 32 oz
1 can (or frozen) whole kernel corn (1 lb)
1 (4 ounce) can chopped green chile peppers or 1 10 oz can Ro-Tel Diced Tomatoes & Green Chiles, Original
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Directions
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Original recipe from: http://allrecipes.com/recipe/chicken-tortilla-soup-i/
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