Cooking 101 - Chicken Tortilla Soup

My latest attempt at learning to cook is a winner.  Not surprisingly, given the weather, it is another soup recipe that my mom and I experimented with until it hit the sweet spot.  It is super easy and contains ingredients you probably already have around the house.  It has become one of my favorites, even if making a batch means I'll be eating it for days.

Chicken Tortilla Soup

6 cups chicken broth
1/2 to 1 tsp cumin
2 cups chunky, fruity salsa (mango, peach, pineapple)
1 can white corn
2 cans beans (black, is best, but white or a mix also works)
1 1/2 to 2 chicken breasts, cooked & shredded

Optional Toppings

Tortilla chips

Cilantro

Sour cream

Avocado

Lime juice

Bring broth, cumin, salsa, corn and beans to a boil.  Reduce heat and simmer 5 minutes.  Add chicken and heat through.  I prefer throwing it all in the crock-pot and simmering for a few hours.  If you want to make this vegetarian style try vegetable broth and replace the chicken with more beans.

I've been listening to Zac Brown Band pretty steadily since I got my hands on a copy of their latest over the holiday, including while I was whipping up a batch of this soup.  The entire album blew me away, there is a reason I love these guys.
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