Tortilla Soup

• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 to 4 Anaheim or poblano chili peppers, seeded and chopped
• 1 tablespoon cumin seed
• 2 tablespoons cooking oil
• 1-1/2 cups fresh-cut corn kernels (about 3 ears)
• 3 medium tomatoes, chopped
• 2 14-ounce cans reduced-sodium chicken broth (3-1/2 cups)
• 1-1/2 cups coarsely shredded cooked chicken
• 1/2 cup snipped fresh cilantro
• 2 cups coarsely crushed tortilla chips
• 1 cup shredded Monterey Jack cheese (4 ounces) (optional)
• Tortilla chips (optional)
• Lime wedges (optional)
• Fresh cilantro sprigs (optional

1. 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. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. 2. 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.

onion, garlic, anaheim, cumin, cooking oil, freshcut corn kernels, tomatoes, chicken broth, chicken, fresh cilantro, tortilla chips, shredded monterey jack cheese, tortilla chips, lime wedges, cilantro

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-1217293 (may not work)