Mexican Chicken Soup

I had to back out of Barefoot Bloggers for a little bit because I wasn't keeping up as well as I would have liked with everything I had going on. The group was challenged with this recipe (by Ina Garten) last month and since I still had the recipe on hand, I decided to make it last week. I made it on one particularly cold day and it was perfect after walking the dogs out on the trails and in the snow!

I used fresh veggies for this soup--carrots, onions and celery--and added some herbs and spices to include fresh cilantro, cumin and crushed coriander seeds. It was quite fragrant and delicious, especially with the chicken breast I shredded and threw into the pot. What was cool about this soup was that Ina had me cutting flour tortillas into 1/2 inch strips and adding them to the soup to act as noodles. I thought they were going to get all soggy, but they didn't. I served the soup with a dollop of sour cream, some shredded mozarella cheese (since it's the only cheese I had on-hand) and some tortilla scoop chips. Yum-o! The soup is even more delicious as leftover. It was enough to feed me for about three days straight! If you want the recipe, please click here. Forgive me, I'm too lazy to type out the entire recipe myself!