Tortilla Soup (red or green)

By á-47

Ingredients

• 1 tea. cumin
• 1 tea. schile powder
• 1/2 tea. salt
• 1/2 tea. pepper
• 2 lb. boneless, skinless chicken breasts, cut into 1/2" pieces
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 1 onion, chopped
• 2 jalapenos, seeded and minced
• 1 Tbsp. minced garlic
• 2 (32 oz) cartons chicken broth
• 1 (28 oz) can crushed tomatoes or tomatillos
• 1 (15 oz) can red or green enchiladas sauce
• 1 (10 oz) can diced tomatoes with green chiles
• 1/4 cup chopped fresh cilantro
• 2 cups crushed tortilla chips, plus more for serving
• 2 cups frozen corn, thawed
• sour cream
• sliced green onions

Preparation

Step 1

In a medium bowl, stir together cumin and next 3 ingredients. Add chicken, tossing to coat.

in a large Dutch oven, heat oil over medium-high heat. Add chicken, and cook, stirring occasionally, for 6 minutes or until browned on all sides. Remove from pan, and set aside.

In same pan, melt butter over medium heat. Add onion, jalapeno and garlic; cook, stirring frequently, for 5 minutes or until vegetables are tender. Stir in broth and next 4 ingredients; bring to a boil, reduce heat, and simmer for 20 minutes. Add tortilla chips, and cook, stirring occasionally, for 10 minutes.

Working in batche3s, pour mixture into a blender. Secure lid and remove center piece of blender lid to allow steam to escape. Place a towel over opening in lid to avoid splatters, and process until smooth. Return all soup to pan.

Stir corn and cooked chicken into soup, and simmer for 5-6 minutes or until heated through.

Top servings with chips, sour cream and green onion.