Mexicano Chicken Tortilla soup with a hot twist.

 This is a popular soup I discovered after moving to the south midwest, (Oklahoma) that I never heard of living up in the northeast, (Ohio) and has quickly become one of my favorites. And as with any new dish that I try eating out I immediatly had to learn how to make it at home.

I as well in finding a basic recipe for this dish have adapted it as I do with almost every recipe I find giving it a twist of my own. And thus with this recipe I will give the basics of the soup and then a few added options to take it to the next level. You know the level where, everyone at the church dinner, work carry in, or family picnic wants the recipe and you take an empty crockpot home. So here we go,,

 Some of these ingredients are not normal pantry stock items so here's a little shopping list:

Serves approx, 4 people

• 1 1/2 pound chicken breast(you can also use whole chicken but you will need to de-bone)
• 16oz  can whole tomatoes
• 1 medium onion
• 2 cloves garlic
• 1/2 cup snipped Fresh cilantro (very important part)
• 1/2 teaspoon sugar
• 8 cups chicken broth ( you can also use about 4 or 5 chicken bouillon cubes in 8 cups water)
• 1 or 2 chipotle peppers and 1 or 2 teaspoons of the adobo sauce (this adds a little heat and the chipotle peppers come in a small can packed in the adobo sauce and can be found in the Mexican food section in your store)
• shredded monterey jack cheese
• tortilla chips (or you can deep fry soft tortilla's cut in strips)
• small bag of frozen corn
• 16 oz can of black beans

A few optional items for adding to bowl:

• avocados cut up
• sour cream

Preparation:

Boil chicken in a 2 quart sauce pan for about 30 minutes (you may cut into small pieces before boiling or simply fork apart when tender)

While chicken is boiling combine the can tomatoes, medium onion (chopped up), garlic, sugar and cilantro into a blender and puree together.

Upon finish of boil time drain chicken pouring stock into a bowl, then measuring add back into pan with chicken if not 8 cups add water to 8 cups. Then add 4-5 chicken bouillon cubes and return to heat bringing to a boil.

After returning to boil reduce heat to medium low and add in contents of blender, black beans, corn and chipotle peppers with some adobo sauce. Stir together then cover and cook for about 20 minutes. Note: peppers can be removed before serving or cut up for those who like hot.

To serve:

Crumble about a handful of tortilla chips into serving bowls and add about same of the shredded cheese. Then with serving spoon add in soup on top filling bowl. And if desired add a dab of sour cream and few pieces of avocado on top.

Now simply serve with a spoon and if you kept the peppers a paper towel for wiping forehead! But either way this is a wonderful twist on chicken soup and just as good on those cool Autumn or winter nights.