Chicken Corn Tortilla Soup
By: Aileen Anastacio
Yield 4 bowls Prep Time 20 minutes Cooking Time 25 minutes
2 tablespoons olive oil
1/2 cup onion, chopped
1/4 cup celery, chopped
1 14-ounce can crushed tomatoes
2 cups chicken stock
4 pieces corn tortilla, shredded
1 tablespoon ground cumin
salt and pepper to taste
1/2 cup chicken breast, boiled and shredded
corn kernels from 2 sweet corn cobs
cilantro for garnish
tortilla chips for garnish
1 In a saucepan, heat olive oil. Sauté onions and celery for about 3 minutes until wilted.
2 Add crushed tomatoes, chicken stock, and corn tortilla. Simmer for 10 to 15 minutes.
3 Add cumin, then season with salt and pepper.
4 Using a hand blender, blend the soup in the pot until smooth.
5 Add the shredded chicken and corn kernels. Simmer for another 5 minutes.
6 To serve, pour into soup bowls and garnish with cilantro and tortilla chips.