Source: Better Homes and Gardens Ingredients
* 1 cup chopped onion
* 4 cloves garlic, minced
* 2 to 4 Anaheim or poblano chili peppers, seeded and chopped
* 1 tablespoon cumin seed
* 2 tablespoons cooking oil
* 1-1/2 cups fresh-cut corn kernels (about 3 ears)
* 3 medium tomatoes, chopped
* 2 14-ounce cans reduced-sodium chicken broth (3-1/2 cups)
* 1-1/2 cups coarsely shredded cooked chicken
* 1/2 cup snipped fresh cilantro
* 2 cups coarsely crushed tortilla chips
* 1 cup shredded Monterey Jack cheese (4 ounces) (optional)
* Tortilla chips (optional)
* Lime wedges (optional)
* Fresh cilantro sprigs (optional)
Directions
1. In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.
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