Chicken Tortilla Soup

Poultry, Soups

Difficulty: Easy Servings: 4 Source:

Ingredients

2 corn tortillas

1/4 cup chopped onion

2 cloves garlic minced

1 Anaheim or poblano chili pepper seeded and chopped

1 tablespoon cumin seeds

1 tablespoon vegetable oil

2 cups reduced-sodium chicken broth

1 can (14 1/2 oz.) diced tomatoes

1/2 cup frozen whole kernel corn

1 tablespoon tomato paste

1/8 teaspoon crushed red pepper

1 1/2 cups coarsely shredded cooked chicken

1/4 cup shredded Monterey Jack cheese or sharp cheddar cheese (optional)

Directions

Cut tortillas into 1/2-inch-wide strips and spread into single layer on baking sheet. Bake at 350°F about 10 minutes or until strips are crisp. Set aside.

In large saucepan cook onion, garlic, chili pepper and cumin seeds in oil about 5 minutes or until vegetables are tender, stirring constantly.

Add broth, undrained tomatoes, corn, tomato paste and red pepper. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 5 minutes.

Stir in chicken. Heat through.

To serve, divide tortilla strips between 4 serving bowls. Ladle soup on top. Garnish with cheese, if desired.