INGREDIENTS
olive oil
2
small onions, chopped
4
garlic cloves, peeled & smashed
2
Aji Amarillo chiles, seeded & stemmed
4
corn tortillas, ripped into smallish pieces
1 tsp
ground cumin
1 tsp
dried oregano
1 tsp
turmeric
1 14.5 ounce can
diced tomatoes with chilies
1 qt
chicken broth or stock
2 cups
cooked chicken, chopped or shredded
1 cup
(fresh or frozen) corn kernels
1/2 cup
heavy cream
1/2 cup
shredded Monterey Jack cheese
crema or sour cream
corn tortillas, cut into strips and fried
lime wedges
Monterey Jack (or Pepper Jack) cheese, shredded