{chunky chicken tortilla soup}

I don't like wimpy soups.

Super brothy? No thanks.

I don't slurp my soup. 

 I chew it.

Anyway, for my first time making tortilla soup, I decided to adjust the recipe to make it chunkier.

I halved the amount of chicken broth.

I increased the amount of actual chicken.

and was liberal with the other 

chunky ingredients.

{so if you prefer more liquidy...don't do these things!!!}

I snagged, and then adjusted, this recipe, which serves 4, from a Kroger mailer! 

First, take 2 zucchini, slice and cube them:

 Make sure you have limes on hand...they add a great zip of flavor at the end:

Use an overflowing cupful of frozen corn:

Cook up a few {or five!} boneless, skinless chicken breasts and then shred them with two forks:

 Saute the zucchini a few minutes in a pot with a tablespoon of EVOO:

Add the zucchini, corn, and chicken with 2 cans of crushed tomatoes (28 oz), 2 cans of chicken broth (2 cups), 1 teaspoon cayenne red pepper, and 1 1/2 teaspoons of cumin (you can adjust the spice to your liking) to the pot.

Bring the soup to a boil, then put on low heat until you are ready to serve.

 Dice up a couple of avocados. 

 To serve, put a generous handful of tortilla chips at the bottom of your bowl, ladle hot soup over the chips, and top with avocado, cilantro, shredded cheddar-jack cheese, and/or sour cream.  Finish off with a generous squeeze of fresh lime juice.

I promise you there is some broth in there...

There are LOTS of yummy ways to do tortilla soup.

I would love to hear how you make yours! 

g