Doing nothing but eating my husbands cooking!

Staying true to my blog name, I literally did nothing in the making of this soup. Ok, I ate my husband's Chicken Tequila Tortilla Soup, that was my contribution. The tequila is the newest dimension he has added to this recipe. He has been working on this for six months, I have been the taste-tester. It is fantastic and probably my favorite. It is smokey with layers of flavor and the fresh avocados give it a creaminess with each bite. Of course, I could eat Mexican food every single day of the week. To top it all off it's really healthy. I just don't understand why he didn't serve it with shots of tequila on the side.

Boyd Ritner's Chicken Tequila Tortilla Soup

1 Chipolte Pepper in Adobo Sauce finely chopped
1 1/2 T of olive oil
1 C of chopped yellow onion
1 1/4 T of chopped garlic
2 1/4 t ground cumin
1 1/12 t ground corriander
2 t dried Mexican oregano
1/2 t dried chipolte chile pepper or cayenne pepper (which is hotter, but chipolte is smokier)
1/2 t Kosher salt, to taste
1 28 oz can of diced tomatoes, drained well
7 C chicken stock, low sodium
1 pound, boneless, skinless chicken breast, cut into 1 inch pieces (can substitute bonless, skinless thighs for additional flavor and fat content)
1/2 medium yellow bell pepper and 1/2 medium red bell peper, stemmed seeded and cut into Julienned strips about 1 inch long and 1/4 inch wide
1 zucchini cut into 1/2 in cubes
1 15 oz can of black beans, drained and rinsed
1/2 bag of yellow or white frozen corn
2 T fresh lime juice
2 oz tequila
Crema Mexicana for swirling (about 2 T per bowl)-Could use Creme Fraiche instead
1/3 to 1/2 C fresh cilantro
2 Avocados, sliced lengthwise
Extra lime wedges for garnish and taste

Tortilla strips for garnish (Fresh Gourmet Southwestern strips, found near the croutons)

Cut the chile pepper open and then rinse it off removing the seeds and membrane and then finely chop. Set aside.

Heat the olive oil in a large heavy pot or dutch oven over medium heat. When hot add the onion and cook until softened, stirring often (4-5 minutes). Add the garlic, cook while stirring for one minute more. Add the chopped chipolte, cumin, oregano, corriander and chipolte chile pepper, stir for one minute more. Add the tomatoes and stock. Bring to simmer and cook for 10-12 minutes.

Use either a food processor or an immersion blender to puree the soup.

Bring the pureed soup back to a simmer over medium heat. Add the chicken, bell peppers, black beans, zucchini and corn and let simmer until peppers are tender and the chicken is cooked through. Stir in the lime juice, tequila and salt to taste.

Serve in bowls, swirl 2 T of Crema Mexicana on the top of each bowl. Add tortilla strips, 1/2 an avocado, cilantro and lime wedges to top of soup. Serve!

This makes four to five large servings.

And I didn't have to cook again! Thanks honey.