Sammie Lou’S Tortilla Soup

• 2 Tablespoons Coconut Oil
• 2 Tablespoons Minced Garlic
• 1-1/2 cup Chopped Onion
• 3 whole Corn Tortillas, Cut Into 1 Inch Pieces
• 1 can Ro*tel Tomatoes
• 4 cups Chicken Broth
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Oregano
• 1/8 teaspoons Cayenne Pepper
• 4 ounces, weight Monterey Jack Cheese
• 1-1/2 cup Frozen Petite White Corn
• 1/2 cups Cream
• 2 Tablespoons Fresh Lime Juice
• 2 cups Diced Chicken
• Salt And Pepper, to taste
• Garlic Powder, To Season The Chicken

1. 1. Heat oil in a soup pot and add chopped onion and garlic. Saute for 3 minutes, until onion is soft.
2. 2. Add cut up tortilla pieces and cook until soft.
3. 3. Add tomatoes, chicken broth and spices. Bring to a boil. Remove from heat and cool for 5 minutes.
4. 4. Puree soup in a blender in small batches. Blend until smooth. Return to the soup pot and bring to a simmer.
5. 5. Add grated cheese and stir until melted.
6. 6. Add corn and cream and simmer for 5 minutes.
7. 7. Add lime juice and salt and pepper to taste.
8. 8. Cook chicken in a pan and season with garlic, salt and pepper as desired. Cut chicken into small pieces and add to the soup.
9. 9. Serve with avocado slices and corn chips.

coconut oil, garlic, onion, corn tortillas, tomatoes, chicken broth, cumin, coriander, oregano, cayenne pepper, weight monterey, cream, lime juice, chicken, salt, garlic

Taken from tastykitchen.com/recipes/soups/sammie-loue28099s-tortilla-soup/ (may not work)