Chicken Tortilla Soup

It might not be the healthiest recipe but given today's events, I felt a little comfort food was in order. If you don't add too much cheese and sour cream to your soup, it can still be healthy and delicious. Thank you Brenda for teaching me to make this soup. I LOVE YOU!

Salt
Pepper
Cayenne or Chili Powder
Cumin
Coriander
3 or 4 Bay leaf
Oregano
Thyme (Fresh or Powder)

Chicken Broth or Bouillon Cubes
2 Chicken Breast
1 Bunch Cilantro, Coarsely Chopped
1 Can 28 Oz Tomatoes (diced)
1 Can Yellow Corn
2 Yellow Onions, Chopped
4 Cloves Garlic, Minced or Whole
3 Carrots, Sliced or Cubed
3 Celery, Sliced
1-2 Jalapenos, minced

For Garnish:
Monterrey Jack Cheese
Salsa
Tortilla Chips
Lime
Sour Cream

So for all the herbs, I just eye ball and do it all by taste. Go easy on the cayenne or chili at first. I like to go a little more heavy on the cumin then the coriander but its up to you.

If you are using the bouillon cubes, fill the pot with as much water, as soup you plan to make. Keep in mind the soup will get larger as you put the ingredients in so plan accordingly. Put the pot of water/chicken broth on the stove and let it start to heat up. If you are deboning your own chicken, I like to throw in the chicken breast bone just for a little extra flavor for the broth. Throw in 3 cloves of the garlic into the soup. You can place it in whole or minced.

While the broth is heating up, sauté the onions, 1 clove of garlic, celery, carrots, and jalapenos in a skillet. Once the veggies are browned with a little carmelization, put them into the broth. Next sauté the chicken breast, just to brown it and give it some color. Put the chicken into the soup. After you are done cooking through all the veggies and chicken, deglaze the pan using some of the soup broth and pour it back into the soup. Put the tomatoes and corn into the soup with a handful of cilantro. Let the soup simmer for about an hour or more if you have time.

If you want a specific recipe just leave a comment. Thanks!