Tortilla Soup

Anaheims and poblanos add a lively beat to shredded chicken and fresh corn in an aromatic broth.



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Ingredients
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    1   cup 
    chopped onion
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    4   
    cloves garlic, minced
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    2 - 4   
    Anaheim or poblano chili peppers, seeded and chopped
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    1   tablespoon 
    cumin seed
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    2   tablespoons 
    cooking oil
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    1 1/2  cups 
    fresh-cut corn kernels (about 3 ears)
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    3   
    medium tomatoes, chopped
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    2  14  ounce can 
    reduced-sodium chicken broth (3-1/2 cups)
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    1 1/2  cups 
    coarsely shredded cooked chicken
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    1/2  cup 
    snipped fresh cilantro
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    2   cups 
    coarsely crushed tortilla chips
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    1   cup 
    shredded Monterey Jack cheese (4 ounces) (optional)
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    Tortilla chips (optional)
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    Lime wedges (optional)
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    Fresh cilantro sprigs (optional)

Directions
1.
In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.
2.
To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 274, Fat, total (g) 13, chol. (mg) 29, sat. fat (g) 2, carb. (g) 26, fiber (g) 4, pro. (g) 16, vit. A (RE) 72, vit. C (mg) 46, sodium (mg) 504, calcium (mg) 30, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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