with the weather being so schizo lately (one minute it’s 90 degrees, the next it’s raining and feels like 50 for five days straight!) i’ve been making soups for dinner. one of my favorite soups is chicken tortilla soup. one of my sisters friends makes the BEST chicken tortilla soup, but i’ve never written down the recipe! i’ve tried to remember but i’m sure i’m leaving something out! in any event, the soup i end up with isn’t too shabby either!

Ingredients:

2 chicken breasts

1/2 medium onion (chopped)

1/2 tsp chopped garlic

1/2 tsp olive oil

1/2 tsp chili powder

1/4 tsp ground cumin

1 cup corn kernels (canned or frozen)

1 can (14.5 oz) diced tomatoes

Directions:

• boil the chicken breast. i use the broth that the chicken breast boils in (with whatever fat that boils out, skimmed out). if you’d rather, you can use fresh chicken broth (about 2 cans or so)
• once the chicken has cooked and cooled a bit, shred the chicken breast and put aside
• in a separate pot, saute the shredded chicken in the olive oil with the chopped garlic and onions
• add the cumin and chili powder, stirring occasionally
• add the corn kernels and canned diced tomatoes
• add the chicken broth and simmer for about 30 minutes
• add salt if necessary
• serve with sour cream, cheddar cheese, and tortilla chips