Chicken Tortilla Soup

So I have a friend, who has a friend, who has another friend...(you still with me?), her name is Cassie and has a blog. She shared this amazing and I mean AMAZING Chicken Tortilla Soup with me. It's one of those soups that is so easy to make and you can't wait for it to be ready so you can eat a bowl or ummm..like I usually do, eat 3 bowls...well they are small bowls and you can easily freeze and take to work. Yeah, it's REALLY good!!

Oh and she got it from a Nordstroms Friends and Family Cookbook...so you know it's gonna be fab.

Check out my friends, friends blog..LOL couldn't resist..anyways, check out my FRIENDS blog..she has some jewels in there like Baja Style Shrimp Tacos and Mexican Wedding Cookies

Ingredients:

•  2 TB vegetable oil
• 3 cloves garlic, minced
• 1 yellow onion, finely chopped
• 3 cups finely chopped, peeled carrots
• 1 ½ cups finely chopped celery
• 2 tsp ground cumin
• Pinch of cayenne pepper
• 2 tsp dried oregano
• 98 oz of low-sodium chicken broth
• 1 can (15 oz) cooked navy beans, drained and rinsed
• 1 ½ lbs boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes in juice
• 1 cup frozen corn kernels (or canned rinsed and drained)
• 1 tsp Tabasco sauce
• 2 tsp Worcestershire sauce
• Kosher salt
• Freshly ground pepper

Garnish:  

• About ½ cup sour cream
• 4 cups coarsely crushed tortilla chips
• 2 ripe avocados, diced (I left these out because not everyone in my family likes them)
• ½ bunch fresh cilantro
• 2 limes, cut into wedges
• *I like cheddar cheese in mine

Directions: 

  

In an 8-quart stockpot over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the garlic and sauté until fragrant, less than 1 minute. Add the onion and sauté, stirring occasionally, until the onion begins to brown, 8 to 10 minutes. Add the carrots, celery, cumin, cayenne, and oregano and cook, stirring frequently, until the vegetables have softened, 6 to 8 minutes. Add the broth and the beans, bring to a boil, reduce heat to low, and simmer for 30 minutes. Add the chicken breast, turn off the heat, and cover the pot. Let the chicken sit in the hot broth until it is cooked through but still juicy, 15 to 20 minutes, depending on the size of the breasts.

  

Using tongs or a slotted utensil, transfer the chicken to a cutting board. Add the tomatoes with juice and the corn to the soup and bring it back to a simmer. While it is heating, cut the chicken into small cubes. Add the Tabasco sauce and Worcestershire sauce to the soup, season to taste with salt and pepper, and then add the cubed chicken and heat through.  

While the soup is cooking, prepare the garnish. Place a dollop of sour cream in the center of each bowl and top with ½ cup crushed tortilla chips and avocado. Fill each bowl with soup and garnish with cilantro. Serve immediately. Pass the lime wedges.

Let us know how you like it...I'm trying to get her to blog more so this might give her a nudge. :)