Chicken and Corn Tortilla Soup

Ingredients:

1 packet Diego's White Corn Tortillas, cut into thin strips
1 medium onion, coarsely chopped
2 large garlic cloves, minced
1 tablespoon Chilli powder or a few dashes of Tabasco
2 teaspoons dried oregano, crumbled
1 bay leaf
6 cups chicken stock
1 can chopped tomatoes
½ kg whole skinless chicken breast filet
1½ cups of frozen and thawed corn kernels or try fresh 2 small cobs, corn cut from cob
Salt and pepper to taste
Cooking spray

TOPPINGS:

Sliced radishes, sliced cucumber, chopped fresh coriander or sliced avocado 

Preparation of Tortilla strips:

Can be prepared by baking (see recipe in this section for ‘Water Crisp Tortilla Chips’ or fried (see Entrée section in the recipe book). Once strips are prepared set aside.

Preparation of Chicken and Corn Soup:

1.  Use cooking spray in bottom of a heavy large pot.

2.  Add onion and sauté over medium heat until tender.

3.  Add garlic, chilli powder or Tabasco, cumin, oregano and bay leaf. Sauté for 1 minute.

4.  Add chicken stock, tomatoes, salt, pepper, and bring to boil.

5.  Add the corn and chicken breast.

6.  Cover pot and simmer until chicken is just cooked through, about 15 minutes.

7.  Using tongs, transfer chicken to a plate and cool enough to handle. Shred chicken finely.

8.  Return chicken to soup mixture. Cook on low for another 30 minutes.

9.  In large soup bowls, place about 1/3 cup of Tortilla strips in bottom of bowl, ladle soup into bowls on top of strips.

10.  Serve with toppings in serving bowls or arranged on a serving platter. 

Other Notes

Any extra Tortilla strips can be stored in an air tight container and used as croutons in a salad, or with left over soup.