Chicken tortilla soup recipe

I am getting better about admitting when I was wrong, and the other day I was wrong. There I said it… and yes, that did hurt.

I came home from work and was in a foul mood, I yelled at my husband for no reason, yelled at the kids and then announced in the middle of the afternoon that I was going to go lay down for a few minutes. An hour and 20 min. later I woke up and found that my husband had cleaned the living room and vacuumed , the kids were doing their homework and dinner was going on the stove. It was AWESOME! So I feel bad, I shouldn’t have yelled at the husband for no reason ( I need to save the yelling for when he really deserves it ) or the kids, so guys I am sorry!

I am a tortilla soup connoisseur, if they have it at a restaurant that I have been to I have tried it. I LOVE it. This is the recipe that my husband found on the internet and made the other night. He even set the ingredients on the counter ( I think secretly hoping I would take a picture!) but it was soooooo good! I think the best I have ever had!

He more than doubled the recipe. Personally I think the secret ingredient is that little bottle on the left, it is Smoky chili powder, not regular. It really makes a difference.

It was super easy to make and he used canned chicken, brilliant, why do I never think of that?

If you are looking for an unbelievable tortilla soup recipe, this is it!

TORTILLA SOUP

Ingredients

• 2 skinless, boneless chicken breasts
• 1/2 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• 1/2 cup shredded Monterey Jack cheese (optional)

Directions

1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.