tortilla soup.

i mentioned before that i worked at sundance resort for three years. i really enjoyed it, especially the food. i got used to having chicken tortilla soup whenever i wanted it and i find myself having cravings for it, especially on cold days or days when nothing sounds good.
i finally looked online to find a recipe and got one here. i know a lot of people probably have a recipe for this, but i had to post it just in case - and i just typed it up for a friend of mine. after i made it once, husband has asked for it at least three times, so that makes it an official hit for the fowlers. i kind of simplified mine - well, cheated really. i used canned veggies and it turns out to be super, super easy to make. i think it tastes great, but if you'd rather do fresh, you should.

Tortilla Soup, Sundance-Style

3 tbsp olive oil
1 jalapeno, fresh, minced (I used a can of chopped green chiles instead)
1 red onion, medium sized, chopped
3 cups Roma tomatoes, diced (or two cans diced tomatoes, drained)
3 cups corn kernels, preferably fresh (or two cans corn kernels, drained)
1 tbsp cumin seed (I just used ground cumin)
2 quarts chicken stock
2 tbsp fresh cilantro (I pretty much put in two handfuls; I love cilantro.)
3 cups grilled chicken breast, diced (a little less than three chicken breasts)
(I added a little mesquite liquid smoke and mesquite seasoning when I made the chicken. I also baked the chicken in a little olive oil instead of grilled it.)

Garnish: chopped avocado, lime wedges, tortilla chips

In a large saucepan heat the oil over medium heat.
Add the jalapeno (or green chiles), onion, tomato and corn. Cook about 15 minutes, stirring until all the vegetables are soft.
Add cilantro and cumin and cook another 5 minutes.
Add the chicken stock, bring to a boil and simmer for 10 minutes.
Add the grilled chicken breast and anymore fresh cilantro, heat through and serve.
Garnish each bowl with avocado, lime and tortilla chips/strips.

Notes:
This recipe is huge. I usually use my biggest pot to make it, but it is perfect for doing a half recipe, too.
If you're feeling extra lazy, use a rotisserie chicken and just pull off the meat. Yummy and quick. 
We use the little bit of leftover chicken for quesadillas, but you could add it all and have extra chicken.
"Heating through" is important, it needs to simmer a while before the chicken gets nice and tender. It works well if you put it in the crockpot when you're adding the chicken and let it go a few hours.
We make our own tortilla chips. We fry up little strips of corn tortillas and they are sooooo good, especially when they're still warm.
The best part about the soup is that it tastes great reheated, so leftovers are amazing.


so there you have it. i should really have a picture, but i don't. so here are pictures of ellie and me riding home from a party in the backseat in the dark, blinding ourselves with the flash to keep entertained.