Chicken Tortilla Soup

We have been eating lots of soup this winter, being in the Polar vortex, and all, forever. Somehow Scott came down with the flu, and he had a flu shot.  He is an "Ace Helpful Hardware Man". part-time, after all, so he must have gotten the flu from one of the customers in the store.  However he got it, he has been very sick, and off work for over a week. He didn't have much of an appetite, so I made this Chicken Tortilla Soup with lots of spice, and a little heat, to chase the flu away. I am happy to report that Scott went back to work Tuesday of this week,  and I did not get the flu. Yay!  I have never washed my hands so many times.

This soup was so flavorful with spicy chicken broth, cooked chicken, carrots, zucchini, tomatoes, corn, topped with baked tortilla strips, and sprinkled with just a little Mexican cheese.  I'm from the old school that believes that dairy products produce more mucus, and to avoid dairy, when you have the cold or the flu. Are you with me on this one?  If you were healthy, and eating this soup you could add sour cream, and even a little avocado, and more cheese if you wished. Ole!  

CHICKEN TORTILLA SOUP

INGREDIENTS

• 2 medium carrots, peeled
• 2 cloves garlic, chopped
• 2 tablespoons olive oil
• 1 medium zucchini, sliced
• 1/2 cup frozen corn
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes, as desired
• 1 (can diced tomatoes (14 ounces)
• 1 quart plus 1 cup chicken stock
• 1 pound chicken, cooked, and cubed
• Cooking spray
• 4 corn tortillas, baked and cut into strips
• 3/4 cup Mexican cheese, shredded
• Sour cream for garnish, optional
• Sliced avocado optional 
• Directions:

Preheat oven to 400 degrees F

Pre-heat one medium soup pot over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in olive oil.. Chop the zucchini, 1/2 inch dice and drop into the pot. Season all the veggies with salt and pepper, cumin, and red pepper flakes. Cook the veggies together for five minutes. While they cook, Add the tomatoes, cut and stock to the pot, cover the pot and raise heat to high.

Bring the soup to a boil, then add cooked chicken and simmer 8-10.  Place corn tortillas on a baking sheet lined with foil, and sprayed with cooking spray. Bake in 400 degrees F oven for 6-8, minutes, until crispy.  Cut in 4” strips, when cool.

Serve stoup in shallow bowls and tops with tortilla strips and Mexican cheese.  Garnish as desired.

Inspired by Rachael Ray

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #108
 Stop by and say Hi to Brandie!