Cold Wintery Spring Day = Mean Green Chicken Tortilla Soup

Look at the nastiness outside, BRRRRR and ridiculous are my words for it, it is March I am ready for the warm weather to stay around. But since it was so cold outside and Blaine was gone pig shopping (his favorite type) I decided to make some warm and comforting soup. This soup happens to be Blaine and my favorite; it is very warm and hearty yet spicy and refreshing all at the same time. I didn’t want to enjoy all this goodness by myself so I loaded up all the ingredients and headed out to my parents house (ML=Momma Linda & PP= Pappy Paul). Later in the week PP will be making this cooking debut.

The lineup:


1 package chicken breasts (cubed)
1 onion (chopped)
2 garlic cloves (chopped)
1 jalapeno pepper (seeded and chopped)
1 bag frozen corn
2 tsp cumin (I add a bit more for extra spice)
1 jar tomatillo salsa
2 cups chicken stock
2 cups water
4 TBSP of Extra Virgin Olive Oil
10 corn tortillas (cut in thin strips)
3 limes (use zest and juice)
1 handful of fresh parsley or cilantro
2 cups pepper jack cheese
3 avocados (sliced)

Pre-heat oven to 400 degrees. Place corn tortillas strips on baking sheet and spray with cooking spray bake for ten minutes or until crispy. When strips come out of the oven sprinkle salt and the zest of one lime.

Coat the bottom of a dutch oven with 1 TBSP of EVOO, brown the chicken for 7-8 minutes then remove. In the same pan add remaining olive oil, and sauté onion, garlic, jalapeno, corn, and cumin for 3-4 minutes. Add chicken, salsa, chicken stock, and water. Allow the mixture to simmer covered anywhere from 15 to 30 minutes. Just before serving add lime zest and juice, and parsley

To serve grab a bowl and place your desired amount tortilla strips, pepper jack cheese, and a few slices of avocados in the bottom.

Then ladle on the goodness.

Enjoy and have a great day!