Chicken Tortilla Soup

This is a great soup. Quick and easy, but flavourful, spicy, and great for leftovers. Also, it is all stuff I always have in the fridge (or freezer), with the possible exception of fresh cilantro which has a 50/50 chance. Well, and the hot green chili I suppose.  Many similar recipes on the Interweb suggest all manner of veggies to throw in, or strange cheeses, and layering the soup over tortilla chips - but why would you do that, they get soggy in 2 seconds.  I prefer something a bit simpler, browned chicken with garlic, onion, black beans and corn. The chips make a great garnish however.

Chicken Tortilla Soup

Next time: wouldn't do much different

Me: 8/10
SO: 9/10
SSO: 7.5/10

Chicken Tortilla Soup
Ingredients

• a little canola oil for browning the chicken
• 3 boneless skinless chicken breasts, cut into 1/2" to 1" pieces
• 2-3 tsp dried Oregano
• 1 medium white onion, diced
• a few garlic cloves, minced
• 1 long hot green chili, minced (or any amount you like of any hot peppers you like )
• 1 tsp cumin
• chili powder, anywhere from 1 tsp to 1Tbsp or more - to your taste
• 1 Tb dried parsley, or small handful of chopped fresh
• 1 large can of diced tomatoes
• 2 cups chicken broth, plus up to 2 cups water
• 1 can rinsed black beans
• 1 cup frozen corn
• large handful chopped cilantro
• large tortilla chips, for garnish and/or to crumble into the soup

Method

1. Heat a Tb or 2 of oil and brown the chicken.  Toss in the oregano and coat the chicken pieces. Cook it at least half-way through, doesn't have to be fully cooked since it will simmer for a while later in the soup.
2. Remove the chicken pieces to a bowl. With a bit more oil if necessary, add the garlic, hot peppers, and onion and cook until translucent. Stir in the cumin, chili powder, parsley, salt & pepper.
3. Add the tomatoes, broth, and black beans, and corn, and the chicken pieces set aside earlier. If it looks too thick, add some water. Bring to a boil, then simmer for 15 minutes.