Tortilla Chicken Soup- Even Better!

I made this recipe again today, and as typical to my character, decided I could adjust a few things and make it even better. I think you will find it hits the spot of your soul! Feel free to exercise your own artistic flair.

Chili today, hot tamale, well not exactly...It is cold outside, at least to me, any temp below 70 is cold to me. I'm dreaming of soup to warm my chilly body. This is a simple recipe any one can make and it's especially great to throw together after work when you need something toasty for your bones. There really is no prep work, except for chopping the chicken; it's a no sweat meal! But if you'd like to sweat, make it as spicy as you like by adding more peppers. I like to crunch tortilla chips on top of my bowl with a healthy lump of sour cream, shredded cheese, and chopped avocado. mmmmmm.....It's best served with a beer!


TORTILLA CHICKEN SOUP

(Note--I double this recipe-everything except the chicken, and I add extra chilies to make it spicy hot)

2 Cups Tortilla Chips-I use white corn
1 Seasoned Rotisserie Chicken, boned, skinned, chopped
2 tablespoonfuls Olive Oil
2 19-oz cans Cannellini beans, drained
6 oz shredded Monterey Jack Cheese with jalapeno peppers (1 1/2 cups)
2 4.5-oz can diced green chillies, not drained, (I use hot and mild)
1 14-oz can chicken broth
1 bunch green chives, cut with scissors in small bits
2 pinches cumin

In soup pot: heat oil, add chicken and chives and heat through (add chopped jalapenos at this stage if you want more heat and cook through), add beans, cheese, chilies, broth, heat to boiling. (At this stage, and this is optional, I like to use a potato masher and mash about 2/3 of the beans-I like beans stewed for hours, so I mash them to make it seem as if they have been!) Add crushed tortilla chips and reduce heat to simmer. Simmer, uncovered until chips break down and thicken, stir often! Add water or more chicken broth if needed to maintain medium consistency, like a chili. (campbell's chicken soup is thin consistency). Cook, stirring often, on stovetop for about 30 minutes, or until all ingredients meld.
Serve and top with sour cream, avocado, cheese, chopped chives, and for extra heat chopped jalapenos tossed in. This gets better after a day in the fridge, if you have any left over.

ENJOY,
Victoria