6 servings (I always double this recipe)
Vegetable oil for frying a small package of corn tortillas, cut into ¼ inch strips
1 small onion, finely chopped
2 large garlic cloves, minced
1 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. oregano
1 bay leaf
6 cups chicken broth (I love to use Knorr chicken bouillon)
1 – 8 oz. tomato sauce
1 tsp. sugar
¼ tsp. ground black pepper
2 large chicken breast halves (about 1 ½ lbs.), raw
1 ½ cups corn, (from about 2 ears), or frozen (fresh is sooo good!)
Toppings:
Sour cream
Monterey Jack Cheese, shredded
Cilantro
Chopped avocados, chunked
Red onion, chopped finely
Fry tortilla strips in oil in batches until crisp and golden. Drain tortillas on a paper towel. Transfer 1 Tbsp. of the tortilla frying oil to heavy large pot. Add onion and sauté over medium heat until tender, about 5 minutes. (Watch carefully so they don’t burn) Add garlic, chili powder, cumin, oregano, and bay leaf. Saute’ 1 minute. Add chicken broth, tomato sauce, sugar, and pepper and bring to a boil. Add the chicken. Cover pot and simmer until the chicken is just cooked through, about 15 minutes.
Using tongs, transfer chicken to a cutting surface and cool slightly. Cut away skin and bones, if needed, and cube the chicken. Add 1¼ cups of corn to the soup. Simmer until corn is tender, about 5 minutes. Add chicken back into soup and simmer. (This soup keeps well in the fridge and can be reheated easily).
Ladle soup into bowls and serve along with toppings. This is better than most restaurants and is sooooo easy to prepare and relatively healthy. It is also easily made vegetarian, if that’s your bag. It makes a tasty left-over!
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