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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 46 |
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Great comfort food for any time! Great for light meal planning. Ingredients:
1 can (14-1/2 ounces) diced tomatoes, drained |
(i prefer to use hernandez salsa in a can instead of diced tomatoes- it gives it an extra kick) |
1 serrano pepper, seeded and chopped |
corn tortillas (cut into 1/4-inch strips then fried) |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
6 cups chicken broth |
1-1/2 cups corn |
3/4 cup shredded cooked chicken (more if desired) |
1 tablespoon minced fresh epazote or 1 teaspoon dried epazote |
1 tablespoon lime juice |
cubed avocado |
lime wedges |
white mexican melting cheese (as desired) |
Directions:
1. Place tomatoes, serrano pepper, onion, garlic and epazote into a blender.
2. Blend until smooth.
3. Place into a large pan with chicken broth, corn, chicken, and lime juice. Boil and season with salt to taste.
4. Take tortilla strips and fry until golden brown/ crunchy.
5. Pour the soup into a bowl and top with avocado,cheese, and tortilla strips. Serve with lime wedges on the side (for added taste).
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