Tortilla Soup

Looking for a dish that will warm you heart and soul... in more ways than one? This Tortilla Soup is the hot ticket. If you like things a bit more fiery, use a spicier Rotel and toss in a fresh minced jalapeno (or two).

Tortilla Soup

1 large chicken breast
4 cloves garlic, divided (2 smashed, 2 thinly sliced)
Handful fresh parsley (or 1 bay leaf)
2 tablespoons olive oil
1 onion, chopped
1/2 red bell pepper, chopped
4 cups chicken broth
1 can black beans, drained
1 1/2 cups strained or crushed tomatoes
1 10 oz. can mild diced tomatoes with green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 cup frozen white corn
salt and black pepper to taste
freshly made corn chips

Place chicken in stock pot; cover with water (about two cups). Add two smashed garlic cloves and parsley, as well as some salt and pepper. Bring chicken to a boil, then reduce; simmer chicken until it reaches at least 165 degrees. Remove garlic and chicken from the pan to cool slightly. Pour poaching liquid into a large bowl; set aside. Discard parsley (or bay leaf).

Using the same pan, saute onion and red pepper in olive oil over medium-high heat until soft. Add remaining garlic and saute another 30 seconds. Reduce heat to medium-low. Stir in black beans, strained tomatoes, diced tomatoes, poaching liquid, broth, chili powder and cumin. Mash garlic (using a fork) and shred chicken; add to simmering pot. Warm chicken through, being careful not to overcook. Check for seasoning.

Divide frozen corn evenly among serving bowls. Ladle soup over corn and garnish as desired with cilantro, sour cream and grated cheddar. Serve chips alongside.