Ok, so I'm a little late for Soup Week, but we are actually having our first soup weather, and I made this last week so it should qualify! It's kind of a combo of a Burch family recipe (from Aunt Cathy via one of Darrell's newsletters I think) and a Williams-Sonoma recipe.
6 cloves garlic, minced
1 onion, chopped
2 small tomatoes, diced (or 1 can diced)
1 jalapeno, seeded, and finely choopped
2 Tblsp. olive oil
1 chicken breast
2 cans chicken broth
2 Tblsp. oregano
1 Tblsp. chili powder
1/2 tsp. cumin
1 cup water
FOR SERVING:
tortilla chips, sour cream, avocado, grated cheese, cilantro
Saute first four ingredients in olive oil until tender. Add remaining ingredients. Boil for 1 hour. Remove chicken from bone and cut up into bite-size pieces. To serve, put broke up tortilla chips on bottom of individual servings. Top with cilantro, grated cheese, sour cream and avocado.
I've also made this with leftover turkey or chicken bones... cover with water and boil for a while to get your own broth. Good way to eke another meal out of a roast chicken/turkey.
photo credit: williams-sonoma.com
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