Tortilla soup.

After a very long day, hard workout and still some remaining jet lag… this soup was  exactly what I needed.  The fresh lime juice in this soup just brightens up the flavors, as citrus typically does to a dish.  Undeniably yummy.


8 c of chicken broth
1 lb of boneless chicken breasts
1 onion, diced
2 zucchinis, diced
1 jalapeño, minced
1 bay leaf
1 tbl of dried oregano
1 tbl of cumin
2 tomatoes, chopped
1 c of frozen corn kernels
2 limes, juiced
Salt and pepper to taste

1 avocado
1 lime, cut into wedges
Fresh cilantro leaves


Over a medium flame, add the chicken broth to your Dutch oven.  Bring to a boil and then add the chicken.  Simmer for 20-25 minutes.  Then remove the chicken and shred with two forks and set aside.  To the broth add, onion, zucchini, garlic, jalapeño,  bay leaf, oregano and cumin.   Bring to a boil again and let simmer for 5-7 minutes.

Then add the chicken back to the pot along with tomatoes, corn and lime juice.  Season with salt and pepper.  Boil for about 10 minutes.  Then divide into bowls and garnish.

— Knead to Cook

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