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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) 1 tbsp. olive oil 1 large onion, peeled and chopped 4 ounce can diced green chilies, drained 1 tsp. chili powder 1 tsp. ground cumin 1 large clove garlic, peeled and minced 1/2 tsp. dried oregano 1/4 tsp. cayenne pepper 6 cups chicken broth 16 ounce can chopped tomatoes with juices 12 ounces chopped cooked chicken breast 1 cup frozen, thawed corn kernels 1/3 cup chopped fresh cilantro leaves 1 tsp. salt 1/2 tsp. pepper sour cream grated Monterey Jack cheese tortilla chips, broken into pieces Directions Herat oil in a large saucepan over medium heat. Add onion and cook aboit 5 minutes, stirring occasionally, until starting to soften. Add canned chilies, chili powder, cumin, garlic, oregano and cayenne. Cook, stirring, 1 minute. Stir in broth and tomato with juices and bring to a boil. Add chicken and simmer 3 minutes. Stir in corn kernels, cilantro, salt and pepper and simmer 1 minute. Ladle soup into bowls and top with dollops of sour cream, grated Monterey Jack cheese and tortilla chips. Serve hot. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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