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Creamy Tortilla Soup w/ Chicken and Corn

Heather Schmitt-Gonzalez
  • minutes
  • Serves

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