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Chicken, Corn and Tortilla Soup
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Brief Description
Anaheim and poblanos add a lively beat to fresh corn and tomatoes in an aromatic broth.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Southwestern
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 1 cups - chopped onion
- 4 cloves - garlic minced
- 2 - to 4 Anaheim or poblano chili peppers seeded and chopped
- 1 tablespoons - cumin seed
- 2 tablespoons - cooking oil
- 1 1/2 cups - fresh-cut corn kernels (about 3 ears
- 3 - medium tomatoes chopped
- 2 cans - 14.5 oz each reduced-sodium chicken broth
- 1 1/2 cups - coarsely shredded cooked chicken
- 1/2 cups - snipped fresh cilantro
- 2 cups - coarsely crushed tortilla chips
- 1 cups - shredded Monterey Jack cheese optional
- - tortilla chips optional
- - lime wedges optional
- - fresh cilantro sprigs optional
Directions:
1. In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro.
2. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.
3. To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired.
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