Chicken Tortilla Soup

• servings: 4
• active time: 10-15 min
• total time: 25 min

Ingredients

2 (15-ounce) cans fire-

roasted diced tomatoes

2 cups chicken broth

2 cups cubed cooked chicken from the Sweet Sriracha

Chicken with Mini

Peppers (page 45), or

any cooked chicken

1 cup fresh, frozen, or canned corn of any type (including fiesta-style corn with bell peppers)

1½ teaspoons chili powder, regular or hot

1 teaspoon dried cilantro

½ teaspoon ground cumin

Salt and freshly ground black pepper

Tortilla chips for serving

Shredded Mexican cheese for serving, or a blend of cheddar and monterey jack

Chopped green onions for serving

Fresh cilantro leaves for serving

Directions

1. In a large stock pot or saucepan, combine the tomatoes, broth, chicken, corn, chili powder, dried cilantro, and cumin. Set the pan over medium-high heat, and bring to a simmer.

2. Reduce the heat to medium-low, and simmer for 10 minutes. Season to taste with salt and black pepper.

3. Ladle the soup into bowls, and top with the tortilla chips, cheese, green onions, and fresh cilantro.