Chicken Corn Tortilla Soup

This recipe is a favorite back home. It has been requested for many a birthday dinner. The great thing about it is that it doesn't take very long to make. Fresh corn muffins go great on the side. Mom recommends using more tortillas and a lot more corn.

6 Servings

8 corn tortillas halved and cut crosswise into thin strips

1 small onion coarsely chopped

2 large garlic cloves, minced

1 tbsp chili powder

2 tsp ground cumin

1/2 tsp dried oregano, crumbled

1 bay leaf

6 cups chicken broth

1 8 oz can of tomato sauce

1 tsp salt

1 tsp sugar

1/4 tsp ground pepper

2 large chicken breast halves

1 1/2 cups corn

sour cream, radishes, cilantro, chopped red onion

Pour oil into skillet to 1/2" or so and heat to 350. Fry tortilla strips in batches until crisp and golden. Drain on paper towels.

Transfer 1 tbsp of oil to soup pot. Add onion and saute about 5 min. Add garlic, chili powder, cumin, oregano and bay leaf. Saute 1 min. Add chicken broth, tomato sauce, salt, sugar and pepper and bring to a boil. Add chicken. Cover pot and simmer until chicken is cooked, about 15 min.

Transfer chicken to plate and cool slightly. Cut into pieces. Add 1 1/4 cups corn to soup and simmer about 5 min. Add chicken pieces back in and simmer for another minute.

Serve and pass the sour cream, onion, cilantro, and radishes with the tortilla strips and extra corn.

Serves 6.