• Ea688dce9803cbce7bd61b6bbddbf761

Tortilla Soup

From Ruth Kastello

Prep
Cook
Serves 6people
Ingredients
1
cup fresh corn kernels (I use canned corn)
2
tbsp sweet butter
4
cloves garlic, minced
1
cup onion, diced
1/2
cup celery, chopped
1/2
cup Anaheim chili pepper, seeded & chopped fine
May substitute Jalapeno
1
tbsp ground cumin
1-1/2
tbsp chili powder
1
tsp dried oregano
1-1/2
cups tomatoes, diced
1
qt chicken stock
1
bunch cilantro, chopped
1-1/2
cups cooked chicken, diced
1 1/2
tsp salt...or to taste
1/2
tsp black pepper...or to taste
2
cup tortilla chips, broken in small pieces 1 cup Monterey Jack cheese, grated
Directions
1.
Cut raw kernels off corn cob with a sharp knife. In a large saucepan, melt the Butter over moderate heat, add the garlic, onion, celery, corn, carrots & chili pepper & cook 3 minutes, stirring occasionally, until the onion is translucent.
2.
Stir in the cumin, chili powder, and oregano & continue stirring another minute to toast the spices. Add the tomatoes, stock, cilantro and the chicken. Bring the mixture to a boil, & simmer for 10 minutes. Season with salt & pepper to taste.
3.
To serve, distribute the broken tortilla chips equally in the bottom of soup bowls, ladle the soup over them & garnish with a TBSP of cheese. (Or you Can sprinkle chips on top of soup)

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