Chicken tortilla soup

When we get a rainy day, and trust us, it is not that often, we make soup. This was a new one for us and was inspired by the half market rotisserie chicken sitting in the fridge. Yes, it is super easy to roast a chicken, but sometimes it is even easier to buy the organic one already ready to roll at the market. When it is just us, the little family of four and not the big family of ten, it usually gets us one dinner, one lunch and then one extra something.  This soup combines all the flavors that are a usual home run with the kids as they love Mexican food, and they love playing with their food and this soup lets them have and do both. The flavors of chili, cumin, and cilantro are warming, and when served with all the condiments like avocado, lime, cheese, chips and sour cream, you get the feelings of chili or taco night but the soup is a whole lot lighter. We added some heat with hot sauces and the kids loved crushing the chips into the soup. The oldest wanted it for lunch the next day, and for any mom serving a new dish to pick eaters, that is the best compliment we can receive!

Chicken Tortilla soup
Serves 6-8
 
2 tablespoons Olive Oil
32 ounces chicken broth
1 tsp. salt
3-4 cups water
1 box strained tomatoes, about 26 ounces
1 onion, diced
4-ounce can of mild green chili
¼ cup fresh cilantro, minced
2 cloves of garlic, minced
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
¼ tsp. Ancho chili pepper
1-tablespoon tomato paste
2 cups frozen corn, thawed
2-3 cups shredded cooked chicken
Tortilla chips, avocado, sour cream, cheese, lime, cilantro leaves for garnish
 
In a large soup pot, heat olive oil over medium high heat. Add onions and salt and cook for 2 minutes, then add garlic, green chili, and the spices and sauté for five minutes, until everything begins to soften. Add the tomato paste and sauté for 2 more minutes.
 
Add the water, stock and tomatoes, then the fresh cilantro and bring to a boil. Turn heat down and simmer for one hour.
 
Add the chicken and corn into the soup and cook for another ten minutes so both heat through.
 
Serve and let everyone top as they like!