Most people have energy during their second trimester but apparently I am a third trimester energy kind of gal. I think the hot temps this summer had a lot to do with that. Now that the weather has finally turned cool and fall is in the air, I have fired up the oven and cracked open the cook books.
Yesterday I made an old favorite, Chicken Tortilla Soup V that I found on Allrecipes.com years ago.
Chicken Tortilla Soup V
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.