Chicken Tortilla Soup for the Soul

Laaaawwwdd. I feel as though I have been through hell and back this week. Glamazon head cold + plus getting a cavity filled while ill + the boy getting the same head cold + plus still being infected with this head cold = rough week.  I swear I feel worse today, than I have all week. Tres ridiculous. With both of us being ill up in here, the only thing I have had on the brain for nourishment would be soup. Shocker. Spicy, spicy soup. I made this for dinner last night and it was beyond fabulous from what I could taste of it. Ok actually, I could try this in a few weeks once I have full tasting ability back and it might taste like garbage. Hmmmm. Not a credible source I guess. Let's be honest, these taste buds never fail me. They are all I have! But seriously, it is great. 

Adapted from: Chicken Tortilla Soup

Ingredients

1 T Olive Oil

1 Large Yellow Onion diced

2 Cloves Garlic, finely chopped

1 Jalapeno, seeded and chopped

2 t Chili Powder

1 t Oregano

1 t Cumin

1.5 Quarts Low Sodium Chicken Broth

1 1/4 lb. Plum tomatoes, diced

1 4.5 oz Can of Green Chiles 

1 15 oz. Can of Black Beans, drained

1/2 t salt

2 C shredded cooked chicken

1/3 C chopped fresh cilantro

1 ripe avocado

Shredded Pepperjack Cheese

Cojita Cheese 

{I also added a can of "Hot Rotel" to add a little more zing to the soup}

Directions

1. In a large pot, heat the olive oil under medium-high heat. Add the onion, garlic and jalapeno. Cook, stirring, until the onion is translucent, about 5 minutes. Add the chili powder, oregano and cumin; cook 1 minute more.

2. Stir in broth, tomatoes, chiles, beans and salt (and Rotel if you added). Bring to a boil, then immediately reduce heat and simmer for 20 minutes. Add the chicken; simmer 10 minutes more. Stir in cilantro.

3. Ladle into bowls and garnish with avocado, cheese and lime wedges. 

There should be a step four like fellow patient zeros like myself, blow nose incessantly. This soup is seriously so fantastic I know you will adore.