Chicken Tortilla Soup

Now that I am a "working woman", I have come to really appreciate my weekends. Weekends are my time to sleep-in a little, catch up on chores around the house, and enjoy some downtime. One of my new favorite weekend activities is experimenting with new recipes! While we were in the States this past summer, Paul and I were able to visit my favorite restaurant, Panera Bread. During one of our visits, Paul ordered the Chicken Tortilla Soup, which ended up being his new favorite food. So, being the wonderful wife I am, I attempted to copycat the recipe this past weekend. While it wasn't exactly the same as Panera's, it was definately a hit with the hubby! Check out what I did...

Ingredients:

• 4 tbps. vegetable oil
• salt and pepper
• 3 chicken legs (you can use breasts too)
• 3 small onions
• 1 anaheim chile pepper (use 2 peppers for an even spicier soup)
• 3 garlic cloves
• 1 1/2 tbsp. cumin
• 1 1/2 tbsp. oregano
• 3/4 tbsp. paprika
• 10 roma tomatoes
• water
• 1 1/2 c. tomato sauce
• 5 chicken buillion cubes
• 2 c. frozen corn kernals
• tortilla chips
• sour cream
• shredded cheese
  
  

Step 1: In a dutch oven, heat vegetable oil over high heat. Salt and pepper chicken legs and brown on both sides (approximately 2 minutes on each side). Remove chicken and reduce heat to medium.

Step 2: Finely dice garlic cloves and chile pepper, with seeds removed. Medium dice onion.

Step 3: Brown diced onion in dutch oven until translucent. Then add garlic, chile pepper, cumin, oregano, and paprika. Saute 3-4 minutes.

Step 4: While the vegetables are sauting, remove the skin from the roma tomatoes. This can be done by cutting an "x" shape in the bottom of the tomato and then boiling it for 3 minutes. The skin will fall right off.

Step 5: When the tomatoes have cooled, remove the skin and nose. Gently crush the tomatoes with a wooden spoon or your clean hands.

Step 6: After the vegetables have sauted with the spices, replace the chicken legs to the dutch oven. Turn stovetop to high heat. Cover the pot with enough water to top the chicken legs by 1 inch. Add the chicken buillion cubes and the crushed tomatoes. Simmer 20-30 minutes, until the chicken is cooked all the way through and the tomatoes have thickened. Do not allow the soup to boil.

Step 7: Remove the chicken legs and set aside until cool to the touch. When you are able, shred the chicken and return it to the pot, along with the frozen corn. Bring the soup back up to temperature.

To serve: place a handful of tortilla strips in the bottom of a bowl. Ladle soup on top and serve with cheese and sour cream. Enjoy!