Tortilla Soup

I love soup. Whenever restaurants ask if I want soup or salad, I always go for the soup. I made this soup with the leftover liquid from the carnitas. It would be such a shame to waste all that flavorful broth. Why do they sell chicken and beef broth, but not pork broth? Pork broth is yummy too, isn't it?

Anyway, this soup is also a great way to use up stale tortilla chips or the small broken ones at the bottom of the bag. Unfortunately, I was a dummy that forgot to add the tortilla in before taking the picture. Oops. But I'm sure you can use your imagination.

Since I used leftover carnitas liquid, I don't have measurements for ingredients. Mine are always just estimations anyway and really done more by taste than anything, but here it is...

Ingredients:
- Pork broth (chicken would work fine too)
- 1 chicken breast
- 1 can of corn
- 1 can of black beans rinsed
- 2 ribs of celery sliced
- 2 carrots diced
- 1 onion diced
- 2 cloves of garlic minced
- 1 jalapeno minced finely
- cumin to taste
- chili powder to taste
- salt to taste
- black pepper to taste

Method:
- Saute the onions until soft and add the garlic, cumin and chili powder. Toast the spices until fragrant.
- Add the carrots and celery and saute for a few minutes.
- Pour in the broth and bring to a boil.
- Add the jalapeno and chicken breast. Simmer until the chicken breast is cooked. Remove the chicken breast, and shred it.
- When the vegetables are soft, add the chicken back in, the corn and black beans.
- Heat everything through, add salt and pepper to taste and serve it with some tortilla chips and a dollop or sour cream if desired. Diced avocado would be a wonderful addition too. Enjoy!