tortilla soup & avocado corn salad

i'm surprised i haven't put this on here yet because it's delicious. i got it from 3 peanuts.

Tortilla Soup (from Stop and Smell the Rosemary)

6 tbs vegetable oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 28oz can diced tomatoes
2 tbs ground cumin
1 tbs chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper - i leave this out if i don't have it, i find it doesn't affect the flavor 4-6 cooked chicken breasts, shredded or cubed - i season mine with chili powder, cumin, garlic powder, salt and pepper and bake them while the soup is cooking

Optional garnishes:
shredded cheese
cubed avocado
sour cream - i don't usually use sour cream
corn tortillas, sliced and fried crisp (or a few tortilla chips) - i bake mine in the oven

Heat the oil in a large pot over medium heat. Add tortilla, garlic, cilantro and onion. Saute 2-3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove the bay leaves and stir in the chicken. Reheat for a few minutes. Spoon into bowls and garnish with cheese, avocado, sour cream and/or tortilla chips.



avocado corn salad

i adapted this from a food network recipe, i think, but i can't find the original. if it's yours or you know where it's from, please claim it.

juice of 2 limes, or enough to make about 2 tablespoons
about half a cup of cilantro, chopped
approx. 2 tbsp canola or light olive oil
2 avocados, cubed
about 4 cups of corn
about 1 cup of cherry tomatoes, halved
salt and pepper to taste

start with the dressing in the bottom of the bowl: combine lime juice and cilantro, salt and pepper (i use about a pinch of each, it doesn't need much). whisk in oil. let sit for a few minutes for the flavors to combine. toss in the rest of the ingredients and gently mix (gently because the avocados are soft). and that's it! it's so sweet and light. it's even better with fresh corn in the summer- i roast mine in the husk in the oven and then cut it off the cob, but i also made it tonight with canned corn and it was equally delicious.