Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Monica and Laura Stevens
4 medium or 3 large boneless, skinless chicken breasts
8 cups chicken broth or stock
1 can (14.5 ounces) zesty diced tomatoes with green chilies
1 can (14.5 ounces) whole kernel yellow corn
canned black beans or pinto beans (optional)
Several corn tortillas
Shredded Mexican blend cheese
Cook the chicken breasts in the broth in a stock pot until the chicken is tender and shreds easily. Shred the chicken and return it to the broth. Add the tomatoes and corn (and beans, if using).
Bring to a boil, and then simmer over medium heat. Add the salt, cayenne and cumin to taste, remembering that a little can go a long way (especially the cayenne).
Simmer for 30 minutes or until the flavors have blended.
Meanwhile, cut tortillas into strips. Fry in oil until crispy.
Place some of the fried tortilla strips in the bottom of the bowl and ladle the soup over them. Top with the shredded cheese. If desired, garnish soup with avocado slices and/or fresh cilantro leaves.
By Monica and Laura Stevens
(This recipe was contributed as part of a "Cook of the Week" feature.)