Corn tortilla chicken soup

Yield: 6 Servings

Measure 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

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

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