Tortilla Soup

• 1 tbsp. cooking oil
• 1 lg onion, chopped
• 1 tbsp ground cumin
• 1 tsp chili powder
• 2 14 oz cans chicken broth
• 1 28 oz can Muir Glen fire-roasted diced tomatoes
• 4 cups shredded cooked chicken
• (from grocery store roasted chicken)
• 1 10 oz pkg frozen sweet whole kernel corn
• 2 4 oz. cans diced green Chile peppers
• Handful of chopped fresh cilantro

1. -Cook onion, cumin and chili powder over medium heat for 5 minutes or until tender - stirring frequently
2. -Add broth, un-drained tomatoes, chicken, corn, un-drained chili peppers, and cilantro.
3. -Bring to a boil then reduce heat.
4. -Simmer, covered for 15 minutes.
5. -Season to taste with salt and pepper.
6. (Simmering longer allows the flavors to meld)
7. Serve with bowls of grated cheese, guacamole, sour cream and homemade corn chips.
8. Homemade corn chips:
9. -Cut uncooked corn tortillas into quarters
10. -Drop in frying pan of HOT corn oil.
11. -Just before browning, drain (one by one, use long tongs) in a paper towel lined bowl
12. - transfer (while still hot) to a brown bag with some kosher salt
13. - Shake to remove oil
14. (May be made one day ahead. Store in a zip lock bag.

cooking oil, onion, ground cumin, chili powder, chicken broth, tomatoes, chicken, chicken, kernel corn, green chile peppers, handful

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-52584931 (may not work)