Categories: Soups and Stews
Ingredients
- Three 6-inch corn tortillas
- 2 teaspoons ground cumin, divided
- 1 ⁄2 teaspoon chili powder Kosher salt
- 1 tablespoon vegetable oil
- 1 cup finely chopped yellow onion
- 1 ⁄2 pound red bliss or Yukon gold potatoes, cut into 1-inch cubes
- 2 cups fresh corn kernels (or thawed frozen) 4 cups chicken broth
- 3 cups chopped or shredded rotisserie chicken
- 1 cup purchased salsa
- 1 to 2 tablespoons lime juice
- Chopped fresh cilantro or basil, to garnish (optional)
Directions
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Heat the oven to 400 F.
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Arrange the corn tortillas on a baking sheet, then mist them with cooking spray.
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In a small bowl, combine 1 ⁄2
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teaspoon of the cumin, the chili powder and a pinch of salt. Sprinkle the mixture evenly over the tortillas. Using a pizza cutter, cut the tortillas into thin strips. Bake them on the middle shelf of the oven until they are golden and crisp, about 6 to 8 minutes. Set aside to cool.
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In a large saucepan over medium, heat the vegetable oil.
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Add the onion and cook, stirring, until golden, about 5 minutes. Add the remaining 1 1 ⁄ 2 teaspoons cumin and cook, stirring, for another minute.
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Add the potatoes, corn and chicken broth, bring to a boil and simmer for 15 minutes, or until the potato is tender. Transfer 1 1/2 cups of the mixture (mostly solids) to a blender and carefully blend until smooth. Return the mixture to the saucepan, add the chicken and salsa and cook until just heated through.
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Add salt and lime juice, to taste, and water, if necessary, to achieve the desired consistency.
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Divide between 4 serving bowls and garnish each portion with some of the tortilla strips and cilantro, if desired.