Chicken Tortilla Soup :
2 chicken breasts
2 tablespoons of olive oil
1 small yellow onion, chopped
3 cloves of garlic, chopped
1 small carrot, chopped
1/2 cup of cherry tomatoes
6 cups of chicken stock
6 corn tortillas, torn into 1 inch pieces
2 tablespoons of canned chopped green chiles
2 ears of corn
Drizzle olive oil on chicken breast, then sprinkle with salt & pepper. Roast the chicken on a baking sheet for 25 minutes at 425 degrees.
In a stock pot (or medium sauce pan), cook onion, garlic and carrot in olive oil. Add cherry tomatoes and chicken stock. Bring to a slow boil, then add tortilla pieces. Stir until tortillas are soft.
Now, it is going to get a little strange, but trust me - it will be fantastic. Put mixture into a blender and pulse 4-5 times, just until tortilla pieces are broken up - almost creating a creamy texture. Pour back into the stock pot and continue to cook over medium heat. Cut the corn off of the cob, then place the cob into the soup. Cook for about 10 more minutes until the starch from the cob has helped to thicken the soup.
Tear the chicken up into large bite, add it to the soup along with the corn that was cut off of the cob. Garnish as you please - I've listed what I like below!