savor: chicken tortilla soup

Photo from bleubirdblog.com.

Chicken Tortilla Soup (from bleubirdblog.com)

3-4 chicken breasts

6 cups chicken broth

1 cup chopped green onions (greens and whites)

1 small onion, chopped

2-3 jalapenos, chopped, remove seeds

2 Roma tomatoes, seeded and diced

3 cloves of garlic, smashed

2 cobs of corn (1 cup frozen)

3 Tbps olive oil

1 tsp cumin

3 Tbsp (or more) fresh squeezed lime juice

1/4 cup cilantro, roughly chopped

Salt and pepper to taste

3 ripe avocados, diced

Queso Fresco, tortilla strips or chips, halved cherry tomatoes for garnish

In a large soup pot, heat 1.5 tablespoons olive oil over medium. Once hot, add green onions, chopped onion, and jalapeños. Cook until tender, approx. 3-4 minutes. Add garlic and saute for an additional 30 seconds or so, without burning. Next, add chicken broth, chicken breasts, tomatoes, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium and cover for 15 minutes. Remove chicken breasts from pot and set aside for a few minutes. Add cilantro and lime juice to the broth mixture. In a cast iron skillet, heat the other 1.5 tablespoons olive oil. Roast freshly cut corn kernels or frozen corn, stirring often until heavily browned. Meanwhile, shred chicken breasts with two forks and transfer chicken back into the pot. To serve, ladle soup into bowls. Top with a hefty serving of roasted corn, diced avocado (1/2 avocado per bowl), queso fresco crumbles, and a few halved cherry tomatoes. Garnish with lime wedges and tortilla strips or serve with chips, if desired.

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