Crispy Tortilla Chicken Chowder

Baked tortilla chips are softened and then blended with chicken broth to thicken this soup. Chicken, corn, cumin, and salsa add a Mexican flavor.

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Ingredients:

• 2 cans (14 oz. each) reduced-sodium chicken broth
• 2 cups baked tortilla chips
• 1 tablespoon cooking oil
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1 large onion, chopped
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 cup shredded sharp cheddar or Mexican blend cheese
• 1 cup chunky salsa
• 1 cup frozen whole kernel corn
• 2 tablespoons chopped fresh cilantro
• Garnishes: baked tortilla chips, light sour cream or plain yogurt, diced ripe avocado, snipped fresh cilantro

Method

In large saucepan, heat chicken broth to boiling. Remove from heat, add tortilla chips; cover and let stand 5 minutes or until tortillas are soft. Puree mixture with an immersion blender *. Meanwhile, heat oil in large skillet over medium high-heat. Add chicken, onion and garlic; cook, stirring until chicken is browned. Stir in cumin and black pepper. Add chicken broth-tortilla mixture, cheese, salsa, corn and cilantro, stirring, until cheese is melted. Reduce heat; simmer 5 minutes or until chicken is completely cooked. Ladle into serving bowls. Garnish with a few tortilla chips, a dollop of sour cream or yogurt, a few chunks of avocado and a sprig of cilantro, if desired.

Notes: * a regular blender may be used in place of an immersion blender.

Number of servings: 4 to 6

Submitted By: williamkeys
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