Tortilla Soup
Instructions:
- In Dutch oven, saute:
- 2 Tbsp. butter
- 1 onion, chopped
- 2 cloves garlic, crushed
- Add:
- 2 cans corn, drained
- 1 tsp. dried cilantro
- 8 cups chicken broth
- 4 cups cooked chicken breast, cubed
- 1 can diced tomato
- 1 can diced tomatoes and green chiles
- 2 tsp. ground cumin
- Salt and pepper to taste
- Simmer 30-45 minutes.
- Place a few tortilla chips in the bottom of soup bow.
- Fill with soup. Top with grated Cheddar or Monterrey Jack cheese.
Yield: About 14 cups