As the autumnal winds begin to blow, the temperature is slowly starting to lower. Even here in Florida we are not safe from... highs in the LOWER 80s! To help combat the possible chills, the kitchens of Full Moon Cuisine decided to produce a soup guaranteed to warm the soul, as well as the body. And with a little bit of time and a few simple ingredients, you can have a great soup that will last all week or feed a party or family well for a night! Here's what you'll need:

- 3 boneless, skinless chicken breasts
- 1 small yellow onion (diced)
- 1 jalapeño (seeds removed and pepper diced)
- 6 cups chicken broth
- 1 14.5 ounce can fire roasted diced tomatoes (or Ro-Tel tomatoes and green chiles!)
- 1/2 tsp cumin
- 1 14.5 ounce can black beans (drained and rinsed)
- 4 garlic cloves (minced)
- 1 lime
- 1 bag tortilla chips
- 2 tbsp vegetable oil
- Monterey Jack cheese (shredded)
- Salt and pepper

To begin, heat the oil in your soup pot over medium heat. Once at temperature add your diced onion and cook for several minutes, until the onions are translucent. Next add your garlic and jalapeño and allow to saute for another 2 minutes. Now add in the can of fire roasted tomatoes and black beans as well as the chicken broth and cumin. Stir and bring the mixture to a boil. Once at a boil, add your chicken breasts and allow to simmer for 20 minutes. This will cook the chicken and help to infuse more flavor into both the broth and the meat. After 20 minutes, remove the chicken and allow to cool enough to handle, setting aside on a cutting board until then. Squeeze the juice of a whole lime into your soup and add salt and pepper to taste.

To serve, shred or cube the chicken breasts and add a heaping helping to the bottom of your serving bowl, before ladling the broth and vegetables over the meat. To finish, we need to add the tortilla to our chicken tortilla soup! Now, if you'd like, you can get fresh flour tortilla, cut them into strips, and then grill or fry them to make them crispier. OR, you can go to the store and buy a bag of your favorite tortilla chips! Take a handful of chips and lightly crumble them over the top, before adding some Monterey Jack cheese. Serve immediately. For storing, I recommend keeping the chicken and soup separately stored in your fridge to keep the chicken from becoming too rubbery.

Chicken, tomatoes, and spice. These three things in conjunction will help keep you warm as the seasons begin to change. And this soup stores wonderfully, allowing you to have meals for multiple nights or to be able to feed a family or a party easily. To help keep the warmth going the kitchen will be staying open late tonight. Care to place an order?

What's the 2015 soup challenge? Check out my journal and suggest a recipe!