Fall weather has definitely hit here in Utah. Sunday was cold and rainy, the perfect kind of weather for soup. I found a recipe for Chicken Tortilla Soup, but it was really complicated. So I simplified it and made a few other changes. It turned out delicious! All my boys requested that I it on our regular rotation. It is a perfect meal for all those upcoming chilly evenings!
This soup is served with grated cheese, chips, and avocados. I loved the avocado with it. Seriously so yummy! Sour cream would probably be good too, but we didn't try that. In all honesty, I was the only one who added the garnishes. The rest of my family had their bowls almost empty before they even noticed there were garnishes on the table. They liked it that much!!
3 cloves garlic, minced
6 cups chicken broth
1-2 carrots, sliced
1 anaheim pepper, finely diced
1 cup frozen corn
1 cup diced zucchini (optional)
1 1/2 tsp cumin
1/4 tsp oregano
3 chicken breasts
Salt and pepper to taste
Shredded cheese (whatever kind you like)
Tortilla tips, lightly crushed
Saute tomatoes, onion, and garlic till very soft. Add broth, vegetables, and spices. Sprinkle chicken with lemon pepper and brown all sides in a small amount of oil. Add the chicken to the soup. Simmer till veggies are tender and chicken is cooked through. Add zucchini during last 5 minutes. Remove chicken; shred, and return to soup. Add salt and pepper to taste. Serve with cheese, chips, and avocado.