About a week ago, it got unseasonably cold up here in Alaska. It rained and rained and that's characteristic of August up here. There's even talk about it possibly being the Coldest Summer Ever (with the fewest days to get above 65 degrees). I think we'll probably just eek it out but it'll be close.
But as it was, it was cold and rainy but still "summer" so I had a dilemma. I wanted something warm but not autumn-y. The solution presented itself in the form of a spicy tortilla soup. Warm, fulfilling but not wintery. I found it on All Recipes and went with several modifications, as always. And maybe it's just me but the cheese and sour cream seemed kind of essential. I taste tested it from the pot without both and was a little uncertain. Then I bowled it up with the accompaniments and VOILA! Delish!
CHICKEN TORTILLA SOUP
Adapted from All Recipes.com, Submitted by Betty
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
~4-5 corn tortillas (or tortilla chips)
1/2 cup shredded Monterey Jack cheese (optional)
In a large pot over medium heat, boil the chicken in a little water with a garlic clove and salt until done. Let the chicken cool until it can be handled and shred the chicken by hand. In the soup pot, saute the onion until tender, add the chicken and spices and then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Cut the corn tortillas into narrow strips. Spray with a little cooking spray, add salt to taste and bake in the oven until crisp (or fry in a little olive oil on the stove until light golden).
Top bowls of soup with the Monterey Jack cheese, tortilla strips and a dollop of sour cream.