I truly believe there is nothing more nourishing than consuming a hot meal from the completeness, comfort, and closure of a bowl.
You can cup the bowl in your hand, close to your heart…you can smell the food, feel the food, and take in all that it has to offer.
Even in the hot days of summer, a spicy soup will do: Spicy Chicken Tortilla Soup.

Spicy Chicken Tortilla Soup

2 Tbs. olive oil, divided
1 small yellow onion, finely chopped
1 green pepper, seeded and finely chopped
1 jalapeño pepper, seeded and minced
3 cloves garlic, peeled, smashed, and minced
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. cayenne pepper
coarse sea salt
2 large boneless, skinless chicken breasts
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
4 cups chicken stock
1 cup dry white wine (or water)
2 cups fresh (or frozen) corn
6 corn tortillas
juice of 2 limes
fresh cilantro
diced avocado

Heat 1 Tbs. oil over medium heat in a large stockpot. Add the onion, green pepper, and plenty of sea salt. Sauté until golden brown. Reduce heat to low and add the seasonings. Stir a few times and add the jalapeño and garlic. Cook for another 2-3 minutes. Add the tomatoes and sauce, and broth and wine. Bring to a boil. Reduce to a simmer and add the chicken breasts.
Simmer the chicken in the stock for about 25 minutes, until completely cooked through.
Remove the chicken and place in a separate bowl, to shred between 2 forks.
Add the corn to the soup, and the shredded chicken back into the pot. 
Add the lime juice.
Remove from heat and cover, allowing to sit at least 60 minutes.

Meanwhile, preheat the oven to 425 degrees.
Thinly slice the corn tortillas into strips. Toss in the remaining Tbs. olive oil and sprinkle with coarse salt.
Bake on an unlined baked sheet for about 10 minutes, tossing every once in a while, until brown and crispy. 
Remove from the oven and allow to cool and drain on a paper towel.

To serve, fill each soup bowl with the soup, top with fresh tortilla strips, avocado, and cilantro.