Chicken, Corn and Tortilla Soup
Source of Recipe
This recipe by Jillian Martin, Georgia's Junior Miss.
List of Ingredients
1 cup chopped onion
4 cloves minced garlic
1 T cumin seed
2 T cooking oil
1 ½ cups corn kernels
3 medium tomatoes, chopped
3 ½ cups chicken broth
1 ½ cups shredded cooked chicken
2 cups crushed tortilla chips
1 cups shredded Monterey Jack cheese
salt and pepper to taste
Cook chopped onion, garlic, and cumin seed for 5 minutes in hot oil, stirring constantly.
Add corn, tomatoes, chicken broth, and chicken. Bring to a boil. Cover and simmer for 10 minutes.
When serving, divide crushed tortilla chips into bowls and ladle soup on top.
Garnish with extra chips, cheese, lime wedges, and fresh cilantro.