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tortilla soup Recipe | |
Mexican Soup | |
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Ingredients:
1 cup onion chopped4 garlic cloves, minced 2 to 4 anaheim or poblano chilis pepper seeded and chopped 1 tablespoon cumin seed 2 tablespoon cooking oil 1 1/2 cups corn kernels (frozen) 3 medium tomatoes chopped 2 (14 1/2-oz) cans reduced-sodium chicken broth 1 1/2 cups coarssely shredded cooked chicken 1/2 cups snipped fresh cilantro 2 cups coarsely crushed corn tortilla chips optional 1 cup shredded Monterey Jack cheese Additionnal corn chips Lime wedges Fresh cilantro sprigs
Directions:
In a large pot cook chopped onions, garlic, peppers and cumin seed in hot oil about 5 minutes or till tender, stirring constantly. Add corn, tomatoes, chicken broth chicken and the snipped cilantro. Bring the mixture to boiling: reduce heat. Simmer, covered, for 10 minutes.To serve, divide crushed torltilla chips among 6 soup bowls. Ladle soup atop chips. Garnish each bowl of soup with shredded cheese, extra tortilla chips, lime wedge and fresh cilantro. If desired. Makes 6 main-dish servings. I have done this soup using cooked ground beef and red and green peppers.
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