Mexican Tortilla Soup

• 1 c. fresh corn kernels
• 2 Tbsp. sweet butter
• 4 cloves garlic, minced
• 1 c. onion, diced
• 1 c. celery, diced
• 1/2 c. carrots, diced
• 1/2 c. Anaheim chile, seeded and diced or 1 small can Ortega chopped green chilies
• 1 Tbsp. ground cumin
• 1 1/2 Tbsp. chili powder
• 1 tsp. dried oregano
• 1 1/2 c. tomatoes, diced
• 1 qt. (4 c.) chicken stock or water
• 1 1/2 c. cooked chicken, diced
• salt and pepper to taste
• 2 c. tortilla chips, broken into smaller pieces
• 1 avocado, diced
• 1 c. Monterey Jack cheese, grated
• 1 bunch cilantro, chopped

1. Cut raw kernels off corn cob with a sharp knife.
2. In a large saucepan, melt the butter over moderate heat.
3. Add the garlic, onion, celery, corn, carrots and chili and cook for 3 minutes, stirring occasionally, until the onion is translucent.
4. Stir in the cumin, chili powder and oregano and continue stirring another minute to toast the spices.
5. Add the tomatoes, stock, cilantro and chicken.
6. Bring mixture to a boil and simmer for 10 minutes. Season with salt and pepper.

fresh corn kernels, sweet butter, garlic, onion, celery, carrots, anaheim chile, ground cumin, chili powder, oregano, tomatoes, chicken, chicken, salt, tortilla chips, avocado, cheese, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230754 (may not work)