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Corn Tortilla Chicken Soup
1 small onion, coarsely chopped
2 large garlic cloves, minced
1 T chili powder
2 t ground cumin
½ t dried oregano, crumbled
1 bay leaf
6 cups canned low-salt chicken broth
1 8-ounce can tomato sauce
1 ½ t salt
1 t sugar
¼ t ground pepper
2 large chicken breast halves (about 1 ½ lbs with skin and bones)
1 ½ c fresh corn kernels (from about 2 ears) or frozen, thawed
Chopped fresh cilantro
Finely chopped red onion
Add 1 T oil to heavy large pot. Add onion and sauté over medium heat until tender,
about 5 minutes. Add garlic, chili powder, cumin, oregano and bay leaf. Sauté 1 minute.
Add chicken stock, tomato sauce, salt, sugar and pepper and bring to boil.
Add chicken. Cover pot and simmer until chicken is just cooked through, about 15 minutes.
Using tongs, transfer chicken to plate and cool slightly. Cut away skin and bones from chicken;
shred finely. Add 1 ¼ cups of corn to soup. Simmer until corn is tender, about 5 minutes.
Add chicken to soup and simmer 1 minute. (Can be prepared 1 day ahead. Cover and refrigerate.
Bring just to simmer before continuing.)
Ladle soup into bowls. Garnish with tortilla strips, sour cream, radishes, cilantro,
red onion and remaining ¼ cup corn kernels.
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