Lisa's Tortilla Chili Soup

By angielaine

Monica Lindmark made this for us when I had hernia surgery - and it's hearty, wholesome and very good.

Ingredients

• 4 chicken breast, boneless, skinless, cooked and shredded
• 2 cups whole kernel corn
• 2 cloves garlic, minced
• 2 (14 oz) cans chicken broth
• 1 (14 oz) can tomato puree
• 1 can Rotel
• 1 tsp salt
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/8 tsp black pepper
• 1/8 tsp red pepper flakes
• 1 bay leaf
• serve with: cilantro, shredded cheddar cheese, corn chips, and sour cream

Preparation

Step 1

Brown chicken on both sides in a dutch oven with a little olive oil. Add corn, garlic, chicken broth, tomato puree, salt, cumin, chili powder, red and black pepper and bay leaf to the pot and cook for several hours. Garnish with cilantro, cheese, sour cream, and corn chips. Or, shred the chicken and use it for tacos!! Broth makes and excellent soup.