My favorite chicken tortilla soup ever is at a restaurant at the Beaver Creek Lodge in Beaver Creek Colorado. It is definitly a fancy schmancy super swanky lodge, but oh so worth it! Mr. Wright took me there for Mother’s day a few years back. I had ordered their tortilla soup and it was creamy, tasty and pure heavenly bliss. This tortilla soup recipe isn’t creamy, but it is SO good! Garnish with some cheese and sour cream and you’ve got yourself one yummy dinner. It tastes great leftover and the leftover chicken can be used to make chicken quesdadilla’s for dinner the next night. Enjoy!
- In a large stock pot get some water boiling (enough to cover chicken breasts). Throw in 1-2 cloves of garlic and boil until chicken is cooked through, about 10 min. Remove the pot from burner and place chicken on a plate and shred with two forks.
- Pour the water out of the pot. Return stock pot back to burner over medium heat. Add olive oil and sautee onion until tender. Add the garlic and sautee for 15 seconds then add the cumin, chili powder and shredded chicken and mix well. Then add the broth, corn, lemon juice, diced jalapeno and salsa. Reduce heat to low and simmer for about 30 to 40 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Recipe adapted from http://allrecipes.com/Recipe/Chicken-Tortilla-Soup-V/Detail.aspx