Corn tortilla chicken soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Chopped onion |
| 2 | Cloves garlic | |
| 1 | tablespoon | Chilie pepper |
| 2 | teaspoons | Cumin |
| ½ | teaspoon | Oregano |
| 1 | Bay leaf | |
| 6 | cups | Chicken broth |
| 1 | cup | Tomato sauce |
| 1 | teaspoon | Sugar |
| 2 | larges | Chicken breast |
| 1½ | cup | Corn |
Directions
Cook chicken in broth, remove, debone & cut into small piece & return to broth. Brown onion, garlic & spices. Add to broth with remaining ingredients. I add a little sliced carrots & chopped spinach (frozen is ok) to get extra vegetables, & some cilantro because I like it. Serve over corn tortilla chips (purchased or fried sliced fresh tortillas). Can garnish with grated cheese & cilantro. I usually double & freeze unused portion because everyone likes this. I haven't tried it yet, but I think you could use beef broth & meatballs as a variation.
Busted by Christopher E. Eaves <cea260@...> Recipe by: BON APPETITE
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 12, 1998