Now that I am back in Indy I suddenly have so much time on my hands. It’s not that I was really busy in Chicago and now all of a sudden I have nothing to do, it’s just a different way to live now, I guess. I get off work at 5 instead of 7. It takes me 20 minutes to get home instead of an hour. I can still go to the gym, which takes 5 minutes there and back compared to 20 each way. It’s amazing how much more time I get to myself or to find something fun to do.

I also actually get to spend time with people when I feel like it and it doesn’t have to be a production. I can’t remember the last time I got off work in time to go to the grocery store, go to the gym, hang out and then make dinner. That is, until I moved back to Indianapolis.

Now that it’s getting colder out, all I want to eat are soups! I came across this delicious recipe on Pinterest (my new addiction) for Chicken Tortilla soup and have wanted to make it ever since.

Chicken Tortilla Soup (recipe adapted from The Review Lady)

1 tablespoon butter

1/2 cup yellow onion, finely chopped

6 garlic cloves, minced

1 tablespoons olive oil

4 to 6 corn tortillas, chopped

1 (28-ounce) can diced tomatoes, undrained

2 tablespoons ground cumin

1 tablespoon chili powder

1/2 tablespoon garlic powder

White pepper to taste

6 cups chicken stock

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 can sweet corn

3 Boneless Chicken Breasts (2 cups shredded chicken)

Cheese of choice for garnish

Tortilla chips

Boil the chicken breasts until cooked and set aside. In a large pot, sauté onions in butter until transparent, add garlic and sauté until aromatic. In a separate skillet, heat 1 tablespoon olive oil and sauté tortillas for 2 to 3 minutes.

Stir in tomatoes and tortillas. Bring to a boil and add cumin, chili powder, garlic, pepper, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne pepper. Simmer 30 minutes.  If you prefer a non-chunky soup, remove from pot  and puree soup. (I didn’t do this, but think it’s a great idea!)

Shred your chicken and add to soup along with the corn. Continue to simmer for 10 to 15 minutes and add more seasoning if necessary. Garnish with cheese and tortilla chips.

Next Up: Nutella and Peanut Butter Christmas Cookies