1 C chopped onion
4 cloves garlic, minced
2 to 4 Anaheim or poblano chili peppers, seeded and chopped
1 T cumin seed
2 T oil
1-1/2 C corn (about 3 ears)
3 med tomatoes, chopped
2 14-1/2 cans reduced-sodium chicken broth (3-1/2 C)
1-1/2 C coarsely shredded cooked chicken
1/2 C snipped fresh cilantro
2 C coarsely crushed tortilla chips
1 C shredded Monterey Jack cheese (4 oz) (optional)
Additional tortilla chips (optional)
Lime wedges (optional)
Fresh cilantro sprigs (optional)
In a large pot, cook onion, garlic, peppers, and cumin in hot oil 5 minutes or til tender, stirring constantly. Add corn, tomatoes, broth, chicken, and cilantro. Bring mixture to boil, reduce heat. Simmer, covered, for 10 minutes.
To serve, divide crushed chips among 6 bowls. Ladle soup over chips. Garnish with cheese, additional chips, lime wedge, and cilantro. Makes 6 main-dish servings.
274 cal per serving, 504 mg sodium
I just ran across another decadent garnish for this soup: Fried pork rinds… if you don’t mind the fat!