October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!

I just started cooking about three years ago, and since then, I have learned the most about the art of cuisine from my friends. This particular recipe comes from my friend Stacy and it never fails to hit the spot. Additionally, it's easy to make and packs impressive presentation which makes the still-novice chef in me feel acoomplished.

Chicken Tortilla Soup

Ingredients:
1 bag corn chips
2 lbs. chicken with bone (remove skin, optional)
6 cups vegetable broth
1 can diced tomatoes (15 oz.) (or 4-5 ripe tomatoes diced)
1 cup onion chopped
1 cup frozen corn (or canned)
1 cup black beans, drained
1 cup red or green bell pepper chopped
1 cup fresh cilantro chopped
2 cloves fresh garlic (minced)
1 lime cut into wedges
2 tsp. safflower oil (or any vegetable oil)
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper (more if you want it hot!)

Directions:
Sprinkle chicken with salt, pepper and cayenne and bake in covered glass dish at 350 for 1 hour. Let cool and remove from skin/bone, saving meat and drippings. In soup pot, sauté garlic, onion and peppers just until tender. Add broth, tomatoes, beans, corn, peppers, chicken with drippings and spices. Let simmer for 15 minutes. Add half cilantro and reduce heat to low, simmer 10 minutes. Serve in bowls with rest of fresh cilantro, lime and crumbled corn chips as garnish. Add more salt and pepper to taste, dollop of sour cream optional. Serves 6 to 8.