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Categories:
red onions clove garlic olive oil Ground California ground cumin chicken corn kernels regular corn tortillas Jack cheese cilantro
Viewed: 48 - Published at: 6 years agoIngredients
- 1 1/2 cups sliced red onions
- 1 clove garlic, minced
- 1 teaspoon olive oil
- 1/4 cup ground California or New Mexico chilies
- 1 teaspoon ground cumin
- 6 cups chicken or vegetable broth
- 1 1/2 cups frozen corn kernels
- 1 can (14 1/2 oz.) sliced regular or Mexican-style stewed tomatoes
- 5 corn tortillas (6 1/2 in.)
- 1/2 cup shredded jack cheese
- Fresh cilantro sprigs
Method
- In a 4- to 5-quart pan over medium-high heat, frequently stir onions, garlic, and oil until onions are limp, about 6 minutes; if necessary to prevent sticking, add 1 to 2 tablespoons water.
- Add chilies and cumin; stir 30 seconds, then mix in broth, corn, and tomatoes. Cover and bring to a boil over high heat; reduce heat and simmer 5 to 10 minutes to blend flavors.
- Stack tortillas, cut in half, stack again, and slice crosswise into 1/4-inch-wide strips. Place strips in soup bowls. Ladle soup on top, sprinkle with cheese, and garnish with cilantro.
