It has been requested that I do a step-by-step of my much-beloved Chicken Tortilla Soup. This soup is awesome – simple, fragrant, delicious, adaptable. And it has toppings. Everything is better with toppings.

I originally got this recipe from my mom, who found it somewhere online. We’ve both tweaked it to make it more to our liking. The following is my own personal incarnation.

For the soup:

1 medium onion, diced

3 cloves of garlic, diced

1 to 2 Tbsp. olive oil

1 28 oz. can crushed tomatoes

1 14 oz. can chicken broth (unless you’re me and use powdered broth from Natural Grocers, one of my favorite stores)

1 1/4 cup water

2 tsp. chili powder

1 tsp. cumin

1 tsp. oregano

1 4 oz. can chopped green chilis

1 can garbanzo beans, drained and rinsed

1 can black beans, drained and rinsed

1 can corn, drained (you won’t see the corn in the following photos, as I do not eat corn – however, it is a nice colorful addition to the soup for those of you who do not follow crazy diets like I do)

2 boneless/skinless chicken breasts, cooked and chopped

Begin by heating the olive oil in your favorite soup pot over medium heat. Add the onions and garlic, and cook until the onions begin to soften.

Add the tomatoes, broth, water, and spices. Stir together and let it come to a boil. Let this bubble for a few minutes to bring out the flavor of the spices while you ready the rest of the ingredients.

Chop up the chicken.

I like to poach the chicken with a little salt and a bay leaf, and then cut it up. You can dice up the raw chicken and cook it in a skillet if you like. Whatever floats your boat.

Drain and rinse the beans.

Also drain the corn, if you are using corn. Just get as much of the liquid out as possible.

Add the beans, corn, green chilis, and chicken to the soup. Let it come back to a boil, and then reduce the heat to low.

Oh, and my Secret Ingredient:

Put a couple of good dashes in. Adds a nice underlying smoky flavor.

Cover the soup. It can simmer until dinnertime. While the soup simmers, prepare your toppings.

Tortilla chips, cheese, green onions, and avocado.

And cilantro. But I was a dork and forgot that this evening. So just imagine a pile of fresh green cilantro in the above picture.

To serve, ladle the soup into a bowl and top with a small handful of crushed tortilla chips and whatever else your little heart desires. A dollop of sour cream is a nice decadent addition if you’re in the mood for that.

An extra special thank you to my mother for letting me take a picture of her bowl of soup. She understands what a nerd her daughter is.

Go forth and make this soup!