Chicken Tortilla Soup

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What is better than a nice, hot bowl of soup on a cold day? 

Chicken tortilla soup is one of my all time favorites, however, I rarely order it in restaurants because I always compare it to mine and it's never as good. This soup is not too spicy and freezes perfectly. 

Ingredients:

• 2 Tbls olive oil
• 1 carrot, sliced
• 2 ribs of celery, sliced
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped
• 2 cups of cooked chicken
• 2 cups of frozen or canned corn (drained)
• 1/2 cup dry white wine or water
• 2 tsps cumin
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 4 cans of chicken broth
• 2 cans of petite diced tomatoes

Topping Choices:

• crushed tortilla chips
• grated monterrey jack cheese
• chopped cilantro
• fresh lemon juice
• sour cream

1. In a large pot, heat olive oil over a medium-high heat. Saute carrots and celery for 5 mins. Add onion, garlic and jalapeno to the pan and saute until soft. 
2. Add all the rest of the ingredients to the large pot and bring to a boil.
3. Reduce heat and let soup simmer for 45 minutes. 
4. Serve with your favorite toppings. 

It's that easy!! 

I hope you enjoy this soup as much as I do!