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Tortilla Soup

Instructions:

  1. In Dutch oven, saute:
    • 2 Tbsp. butter
    • 1 onion, chopped
    • 2 cloves garlic, crushed
  2. 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
  3. Simmer 30-45 minutes.
  4. Place a few tortilla chips in the bottom of soup bow.
  5. Fill with soup. Top with grated Cheddar or Monterrey Jack cheese.

Yield: About 14 cups