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So what we all need right now is a big, fat win. Nothing cures a "crisis" like a win -- on Homecoming to boot.

When we were sick and feeling crummy, our moms turned to chicken soup for the cure.

So as we prepare to host the Lobos from New Mexico, let's fire up a big pot of chicken tortilla soup -- spicy and warm for the cool and windy forecast in the Valley of the Gods.

More wins will come. There was a time not very long ago when 4-2 after six would have been celebrated. Like 2000, 2001 and 2002, when the Pokes went 1-10, 2-9, 2-10. Or 2010, when the Pokes forgot they needed to play defense and ended up 3-9. Or last year, when the 2-6 start turned into 6-6 after four straight wins to end the season.

It's a new slate now, three at home, three on the road. We duplicate the first half and we're 8-4, and then who's complaining?

There was a time not so long ago when the radio was the only way to follow a game as it was played and a straight game story the next day told us what happened.

Social media has created 24/7/365 experts, all of whom are thinking something and very few of whom actually know what they are talking about.

Wins will come. This soup, which can be easily stretched, doubled and made to feed a crowd out of one pot, will help in the meantime. Serve with a pan of cornbread (be sure to have butter and honey), and a big platter of brownies and even the worst cynics will be unable to find anything wrong.

Chicken Tortilla Soup

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 2 jalapenos, finely diced
  • 6 cups low-sodium chicken broth
  • One 14.5-ounce can fire-roasted diced tomatoes
  • One 14.5-ounce can black beans, rinsed and drained
  • 3 chicken breasts, boneless and skinless
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • One 8-inch flour tortilla, grilled, cut into thin strips
  • 1 avocado, pitted, sliced
  • 1 cup shredded Monterrey cheese

In a large saucepan, heat the vegetable oil. Add the onions and cook for two minutes. Once the onions have softened, add the garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked, remove from pot. When cool enough to handle, shred it and set it aside. Add lime juice and fresh cilantro to the pot. Place warmed chicken in a serving bowl. To serve, add a mound of shredded chicken to each individual bowl. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese. Serves 4 to 6 but can be easily stretched, doubled and sized to fit.

(Recipe from

Follow Sally Ann Shurmur on Twitter @wyosas.

This article originally ran on

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