There's one thing I just love when it's cold outside and that's Chicken Tortilla Soup. It just hits the spot.
It's not too thick, not too thin......it's just right.
Now first I will tell you I'm not a huge Mexican cuisine kinda girl. I'm from New Orleans and I love my Cajun cuisine. However this soup is delicious.
I found a recipe on Emeril's website for Chicken Tortilla Soup. I've modified it some, but you can find the original recipe here. He really has some amazing recipes.
I tweaked this one a bit to suit my taste. I left a thing or two out and I added a bit more of the spices to mine.
Chicken Tortilla Soup
**adapted from Emerils
2 Tbsp canola oil
2 lbs chicken thighs cut into chunks
1 large can of diced tomatoes
1 large onion, diced
4-5 Tbsp garlic, minced (you can add less, I love garlic)
2 Jalapeno peppers, minced
3 Tbsp cumin
3 Tbsp chili powder
3/4 cup cilantro, chopped
8 cups water
8 chicken bullion cubes
1 pkg tortilla chips
1) Heat oil in large stockpot. Add chicken and cook until browned. about 3-5 minutes
2) add diced tomatoes, onions, peppers and garlic. Mix well. cook about 3 minutes
3) add cumin, chili powder, cilantro, salt and pepper to taste. Mix well
4) add water and chicken bullion cubes. Mix. Bring mixture to a boil and then add a handful of tortilla chips and brake up into the mixture. Cook for about an hour.
Serve with a side of tortilla chips to crumble on top.