Chicken Tortilla Soup
|Chicken broth||6 Cup (96 tbs)|
|Oil||1 Cup (16 tbs) (for frying)|
|Canned crushed tomatoes||14 1⁄2 Ounce (1 Can)|
|Ground cumin||1 1⁄2 Teaspoon|
|Pepper||1 1⁄4 Teaspoon|
|Canned cream-style corn||14 1⁄2 Ounce (1 Can)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Cool water||1⁄2 Cup (8 tbs)|
|American cheese||4 Ounce|
|Diced chicken||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Corn tortillas||4 Ounce, cut into strips|
Heat broth and tomatoes to boiling; stir in seasonings and cream-style corn.
Dissolve cornstarch in water and add.
Simmer until thick.
Add cheese, chicken and tortillas.
Simmer until cheese is melted.
Garnish with extra tortilla strips fried in small amount of oil.