Chicken tortilla soup

ib claimed he might be coming down with something, but that was just an excuse to make this spicy and immensely delicious soup.  The recipe is one of dsd‘s signature dishes.

Chicken Tortilla Soup (serves 4)

olive oil
2-3 chicken breasts, sliced to bite sized pieces
3 cloves garlic, diced
1 medium sized onion
1-2 tsp cumin
1 tsp lemon juice
tobasco sauce (i just splashed some in, maybe 1/2 tsp)
1-2 jalapeños, diced
1 (28oz) can crushed tomatoes
1 carton (32 oz) chicken broth
1 (~15 oz) can black beans, drained
frozen whole kernel corn
1 green pepper, chopped
1 bay leaf
salt to taste
cilantro
1 avocado, sliced
sour cream
tortilla chips
(also jack cheese can be delicious on top)

1. Heat oil in saucepan, saute onion and garlic until softened
Add one diced jalapeño (using frozen CSA jalapeño)
Coat chicken with cumin, add to saucepand and add lemon juice
Saute until cooked through
2. In pot, heat crushed tomatoes, chicken broth, bay leaf, until boiling, simmer ~10 minutes
(at this point I added as much of the onion/garlic/jalapeño mix as I could to the soup, avoiding the cooked chicken)
3. Add black beans, return to boiling
4. Add green pepper, corn, and diced cilantro (I used maybe 1/8 cup), return to boiling
5. Overall, the soup cooked for ~30 minutes, mostly uncovered to thicken just slightly, adding the chicken back just before completion
6. Break pieces of tortilla chips into the bottom of a bowl, cover with soup, top with sour cream, cilantro sprigs and sliced avocado (and jack cheese). Enjoy!

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