Chicken Tortilla Soup

• 12 large purple onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon butter or 1 tablespoon margarine
• 1 (15 ounce) can cream-style corn
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 6 cups chicken stock (preferably homemade)
• 1 12 teaspoons cumin
• 2 -3 cups shredded cooked chicken breasts
• 1 cup crushed tortilla chips
• grated cheddar cheese
• hot sauce

1. In soup pot, melt butter.
2. Add onion and garlic, saute gently 5 minutes.
3. Add corn, tomatoes, chicken stock, cumin, chicken and tortilla chips.
4. Heat, stirring to a boil.
5. Reduce heat and simmer gently, stirring occasionally to prevent scorching on the bottom.
6. Simmer 20 to 30 minutes.
7. Ladle hot soup into bowls; top with a mound of shredded cheddar cheese, dribble hot sauce over (for those who like it spicier.
8. ).

purple onion, garlic, butter, creamstyle, tomatoes, chicken stock, cumin, chicken breasts, tortilla chips, cheddar cheese, hot sauce

Taken from www.food.com/recipe/chicken-tortilla-soup-141359 (may not work)