A girl in my ward in Richmond made me this after I had James and it has such amazing flavor! She also made this for a Relief Society luncheon once and every girl in the ward begged her for the recipe--it's delicious and I have never really liked tortilla soup before!
1 yellow onion, thinly sliced
2 cloves garlic, sliced
Handful of fresh cilantro (about 2 tsp chopped)
1 cup plum tomatoes, drained
1/2 tsp cumin
4 cups chicken broth
2-3 chicken breasts, shredded (I like to put my chicken in the slow cooker until it falls apart)
Crushed red pepper, optional
Monterey Jack cheese
fresh lime wedges
Put onion, garlic, and cilantro into frying pan with olive oil, and on medium heat, fry until onion is golden brown. Pour into blender with 1 cup of drained plum tomatoes and puree. Pour back into frying pan and stir in 1/2 tsp. cumin. Cook for 5-6 minutes, it will thicken and darken a little. Pour into a pot with the chicken broth and shredded chicken. Add crushed red pepper for desired spicy heat! Serve with tortilla chips, avocado, Monterey Jack cheese, and fresh lime wedges.
(You can also use this recipe to make Chicken Enchiladas). When you puree the onion, garlic, and cilantro, you puree it with 1 or 2 cans of enchilada sauce. Pour back into frying pan and add cumin and probably just half of a chicken bouillon cube. Heat and stir, stop and pour some of this sauce into a bowl for the enchilada topping. Then, add black beans and shredded chicken to the frying pan mixture (you can also add some crushed red pepper if you like spice). Fry some corn tortillas and fill with the mixture. Top with remaining sauce and cheese. Backe at 350 until hot. SErve with avocado, lettuce, and sour cream.