Soup
(Vegetable
)
Tortilla Soup
Contributor: Joe
15 minutes
1
cup
corn
fresh
2
Tbl
butter
4
cloves
garlic
minced
1
cup
onions
diced
1/2
cup
Carrots
diced
1/2
cup
celery
diced
1/2
cup
Anaheim Chili Pepper
seeded and chopped fine
1
Tbl
cumin
ground
1 1/2 T
Tbl
chili powder
1
tsp
oregano
1 1/2
cups
tomatoes
diced
1
quart
chicken stock
1
bunch
cilantro
chopped
1 1/2
cups
chicken
cooked and diced
2
cups
tortilla chips
broken
1
cup
Monterey Jack cheese
grated
salt
black pepper
Cut raw kernels off corn cob with sharp knife. In large sauce pan, melth the butter over moderate heat, add
the garlic, onion, celery, corn, carrots and chili and cook for 3 minutes, stirring occasionally,until onion is
translucent. Stir in cumin, chili powder and oregano and continue stirring another minute to toast the spices.
Add the tomatoes, stock, cilantro and chicken, bring mixture to a boil, and simmer for 10 minutes. Season to
taste with salt and pepper.
To serve, distribute the broken tortilla chips equally in the bottom of soup bowls, ladle the soup over them,
and garnish each bowl with a tablespoon of cheese.
Edition: 4