TORTILLA SOUP

(Sopa de Tortilla)

Traditional tortilla soup is made with turkey, which is easy to do if you have some leftover bird after Thanksgiving. For everyday meals, I use chicken to make it easier. Some people like to add tomato paste to their broth, but I prefer mine with a cleaner, brighter flavor so that the lime can shine through.

MAKES 6 ENTREE SERVINGS

1 pound boneless, skinless chicken breasts

1 medium onion, diced

2 cups diced zucchini

2 garlic cloves, minced

1 jalapeño pepper, minced

2 bay leaves

1 tablespoon dried or 3 tablespoons fresh oregano

½ teaspoon ground cumin

2 large tomatoes, diced

1 cup corn kernels (frozen or canned and drained)

2 tablespoons freshly squeezed lime juice Salt

 Freshly ground black pepper

1 lime, cut into wedges for serving

8 ounces queso blanco, crumbled, for serving

½ cup chopped fresh cilantro for serving

1 ripe avocado, pitted (see Avocado Salad) and diced for serving

Tortilla chips for serving

Bring 2 quarts of water to a boil in a large pot over high heat. Add the chicken and let simmer for about 20 minutes.

Remove the chicken pieces and set them out on a plate to cool. Add the onion, zucchini, garlic, jalapeño, bay leaves, oregano, and cumin to the water and bring to a boil again. Let simmer over medium-high heat for about 5 minutes.

In the meantime, carefully shred the chicken meat with two forks. Add the chicken, tomatoes, corn, and lime juice to the pot. Season with salt and black pepper. Let boil until the vegetables are heated through, another 5 minutes or so.

Divide the soup among 6 bowls. Serve with the lime wedges, cheese, cilantro, avocado, and tortilla chips on the side, so that each person can add the condiments as they wish.