Chicken Tortilla Soup

This is a nice soup to make and a cold night, especially if you love spicy food. This soup can be a meal in itself, but it also goes well on a Mexican themed Sukkot dinner menu. I made up this recipe after comparing a bunch of different ones I've seen online and in cookbooks.

1 onion, diced

2 cloves garlic, minced

2 Anaheim chillies diced

1 Jalapeño pepper diced

3 teaspoons Tabasco sauce, Chipotle flavored

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon black pepper

1 teaspoon oregano

1 teaspoon salt

1 can chicken broth (10 ounce)

2 cans crushed tomatoes (10 ounce)

Water as needed (1-3 cups)

3 tablespoons minced cilantro

1 (10 ounce) can corn, rinsed

      1 (10 ounce) can black or red beans, rinsed

      1 cup cooked chicken, shredded

      1-   Saute onion, garlic, peppers in olive oil until onions are soft and translucent 

            2- Stir in chile powder, oregano, cumin, pepper, and salt and mix with onion mixture

      3- Add Tabasco, crushed tomatoes, broth, and water                                                                                    4- Bring to boil, simmer 5-10 min
      5- Stir in corn, beans, chicken, cilantro
      6- Simmer for 15 more minutes. Serve with crushed tortilla chips and sliced avocados on top

       * It's advisable to wear disposable plastic gloves when dealing with the chillies and pepper

        * You can also substitute 1 can of diced tomatoes for 1 can of crushed tomatoes. I don't like the texture of tomato chunks in my soup, so I prefer the crushed tomatoes. You can also just use 1 can of tomatoes instead of 2 if you don't want the tomato flavor to be as strong in your soup