Easy Tortilla Soup

I have been slacking on the recipe postings. Mostly because I have been making things already on it. I guess that means it's time to find some new recipes! I have been craving squash ravioli with butter sage sauce. But don't expect that on the blog any time soon as I have yet to attempt to make my own ravioli. Plus, when you are craving something, and you make it for the first time, it's never quite as good as the restaurant version you're craving. At least for me, anyway. Because I have psycho cravings that won't go away.

I have made this soup a couple of times, and it is extremely easy. It's a modified version of an Emeril recipe, and Emeril can do no wrong in my book.

Cheesy Factor (1 no cheese, 10 all cheese): 1, unless you add shredded cheese at the end as a garnish, which I, of course, do.
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4

Tortilla Soup
3 Tbl olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1/2 cup yellow bell pepper, seeded and chopped
1 Poblano pepper, seeded and minced
1 Jalapeno pepper, seeded and minced
1.5 tsp salt
1.5 tsp ground cumin
1/2 tsp ground coriander
1 Tbl tomato paste
6 cups chicken stock
1 lb boneless, skinless chicken breast, cubed
1 small can whole kernel corn, drained
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice
Tortilla strips, chopped avocado, shredded cheese (optional)

In dutch oven, or large pot, heat olive oil over medium heat. Add onions, bell peppers, other peppers, salt, cumin, and coriander. Cook, stirring for for 5 minutes. Add tomato paste and cook, stirring for 1 minute. Add chicken stock, bring to simmer, and simmer for 20 minutes. Add chicken and corn, then simmer for 5 more minutes. Add cilantro and lime juice, stir well, then remove from heat and cover to keep warm. Garnish with tortilla chips, avocado, and cheese if desired.

*Veggie version: use vegetable stock instead of chicken stock, and shrimp or tofu instead of cubed chicken breast.

This is really simple. And hard to screw up. Emeril, of course, wants you to make your own stock. I have never tried this, nor do I intend to, as long as the stores keep their shelves stocked with pre-made stock that I can purchase and not pull my hair out. I actually like to use those "Better Than Boullion" cubes, but you can buy any type of chicken stock and it will work. You could also add in some other veggies (zucchini, carrots, mushrooms, etc.), but I like it as is.