Now it's officially stew season, and I'm bringing out all the winter recipes--potato leek soup, beef daube, bouillabaisse, Brunswick stew, and this recipe, chicken tortilla soup. It's a flexible dish--you can tweak amounts with relative impunity, and cut the cooking time by two-thirds if you cook it on the stove. It also keeps well, actually tasting better the next day. Keep in mind that there are many versions of tortilla soup--some recipes tell you to cook the chicken separately, and then ladle the broth on top of the chicken; some go for a thicker, more concentrated broth and fewer spices, adding lime juice for the necessary kick. Some are cream-based, and there are even vegan versions. My point is, play around with ingredients until you find the right fit. Chicken Tortilla Soup 20-22 oz boneless, skinless chicken breast, cut into 1 cubes32 oz box of chicken broth2 cans corn1 (11...
