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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Straight-forward, non-fussy, you've got these ingredients in the house! And it's soooo good. Ingredients:
1/2 large purple onion, finely chopped |
2 garlic cloves, minced |
1 tablespoon butter or 1 tablespoon margarine |
1 (15 ounce) can cream-style corn |
1 (14 1/2 ounce) can diced tomatoes, undrained |
6 cups chicken stock (preferably homemade) |
1 1/2 teaspoons cumin |
2 -3 cups shredded cooked chicken breasts |
1 cup crushed tortilla chips |
grated cheddar cheese |
hot sauce |
Directions:
1. In soup pot, melt butter. Add onion and garlic, saute gently 5 minutes.
2. Add corn, tomatoes, chicken stock, cumin, chicken and tortilla chips.
3. Heat, stirring to a boil. Reduce heat and simmer gently, stirring occasionally to prevent scorching on the bottom.
4. Simmer 20 to 30 minutes.
5. Ladle hot soup into bowls; top with a mound of shredded cheddar cheese, dribble hot sauce over (for those who like it spicier.).
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