Ingredients
2 cups chopped or shredded cooked chicken
1 cup diced fresh tomato
1 garlic clove, minced
1 jalapeno, minced
1/2 small white onion, diced
1 tablespoon olive oil
4 cups chicken broth
1/8 teaspoon ground cumin
salt and pepper
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
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Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapenos and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy. Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes. Add chicken and cook covered on medium low for an additional 5 minutes and serve. I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.