I've had many different variations of this soup, but this is my favorite. I guess I'm a little partial to my cooking! Who knew?! But honestly, the flavor is so good, and I love all the stuff in it!
- Olive oil
- 8 corn tortillas, coarsely chopped OR 2 handfuls of tortilla chips (stale works fine)
- 4 cloves of garlic, minced OR 4 t. garlic powder
- 1/2 c. fresh cilantro (opt)
- 1 onion, chopped OR 1-2 T. dried onion
- 1 can diced tomatoes
- 2 T. ground cumin
- 1 T. chili powder
- 3 bay leaves
- 6 c. chicken broth
- 1 t. salt
- 1/2 t. ground cayenne pepper (opt)
- 2-3 chicken breasts, cooked and chopped/shredded OR 1-2 cans of chicken, drained
- 1 can olives, drained
- 1 can's worth of corn (frozen/dehydrated)
- 1 can black beans, drained and rinsed
1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion; saute till soft (aka sweat it out).
2. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and broth; return to boil.
3. Reduce heat to medium and add salt, cayenne, corn, olives, and black beans. Simmer for 30 minutes.
4. Remove bay leaves and stir in chicken; heat through.
5. Serve with shredded cheese, sour cream, tortilla chips/strips, salsa, etc.