Try this chicken tortilla soup

This week, we are preparing a very easy chicken tortilla soup.

CHICKEN TORTILLA SOUP

Ingredients

1⁄2 pound boneless, skinless chicken thighs, cut into cubes

4 cups water

1 cup diced tomato

1 cup diced tomatillo

2 cups boiled beans

1⁄2 cup chopped cilantro

1 teaspoon ground cumin

1⁄2 cup chopped onion

2 tablespoons chili powder

Salt and pepper, to taste

For garnish:

1 cup diced tomato

2 tablespoons chopped onion

1 tablespoon chopped cilantro

1 Serrano pepper, finely chopped

1 teaspoon lime juice

Tortilla chips

1 cup diced avocado

1⁄2 cup sour cream

1⁄2 cup crumbled queso fresco

Putting it together

In a large pot over high heat, add the chicken and the water and bring to a boil. Meanwhile, blend the tomato and tomatillo and add to the pot. Add the beans to the blender along with some of the broth from the pot and blend until smooth; set aside.

Add cilantro, cumin, onion and chili powder to the pot and simmer until chicken is well done. Add the bean puree to the pot and bring back to a boil; reduce heat to low and adjust seasoning by adding salt and pepper, to taste. Simmer for about another 10 minutes.

Prepare garnish: Add the diced tomato, diced onion, chopped cilantro, Serrano pepper, lime juice and salt and pepper to a bowl and stir to combine; set aside. Once the soup is done, add some tortilla chips to the soup bowls. Fill each bowl with some soup and garnish each bowl with some of the fresh tomato salsa. Add the diced avocado, sour cream and queso fresco and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.