Aileen Anastacio



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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s