tortilla soup

I have done this soup using cooked ground beef and red and green peppers.

Ingredients

• 1 cup onion chopped
• 4 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.

Submitted 6/13/05.
Source: my files ( better homes and garden magazine, I think
Submitted By: Nicole Godby
ngodby@msn.com
tortilla soup