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Ingredients
- 1 Fire Roasted Diced Tomatoes 15 oz can
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 8 Cups Chicken Broth 2qt, I use low sodium
- 3 Cups Shredded Rotisserie Chicken
- 1½ Cups Grilled Corn Kernels*
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- Salt & Pepper - to taste
- 3 teaspoons Corn Starch mixed with 1 Tablespoon Water
- 4 Tortillas - cut into thin strips I use flour tortillas
- 1½ Cups Shredded Cheddar Cheese Blend
Toppings
- Avocado
- Cilantro
- Sour Cream
- Limes
Instructions
- Puree tomatoes, garlic powder and onion powder in blender or food processor.
- Transfer mixture to large Dutch oven over medium/high heat. Cook while stirring until the liquid has reduced by about half, approximately 5 minutes.
- Add chicken broth, chicken, corn, cumin and chili powder. Stir.
- Taste and season with salt and pepper as needed.
- Mix cornstarch and water then add to soup.
- Bring soup to a boil, reduce heat and simmer 20 minutes while occasionally stirring.
- Serve soup topped with tortilla strips, shredded cheese, avocado, cilantro and sour cream. Limes on the side.
Notes
*I use regular frozen corn.
Adapted from I Wash... You Dry
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