pat's Recipe

Tortilla Soup

Category: SOUPS/STEWS

1 large onion, chopped
1 Tbsp ground cumin
1 Tbsp cooking oil
2 14oz cans reduced sodium chicken broth
1 28 oz can fire-roasted diced tomatoes (or Mexican-style stewed tomatoes)
4 cups chopped cooked chicken
1 10oz pkg frozen whole kernel sweet corn
2 4oz cans diced green chile peppers
purchased corn tortilla chips or homemade baked corn tortilla chips

In a 5to6 quart Dutch oven cook onion and cumin the hot oil over medium heat for 5 minutes or until tender, stirring frequently. Carefully add broth, undrained tomatoes, chicken, corn and undrained chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Season to taste with salt and ground black pepper. (you can continue to simmer soup longer if desired. This will tenderize the chicken and meld flavors even further.) Ladle into bowls and top with tortilla chips.
Optional garnishes:
Set out bowls of shredded Monterey Jack, snipped fresh cilantro, lime wedges, and/or thin wedges of avocado or grape tomatoes as self-serve garnishes. Prep these garnishes while the soup cooks.

makes 8 servings

TRY THIS!!
To make baked tortilla chips, cut corn tortillas into thin strips or desired shapes and place on a baking sheet. If desired, spray with nonstick spray coating and sprinkle with chili powder, salt or paprika. Bake in a 350 oven 4-6 minutes or until crisp.