A tomato-based chicken and corn soup thickened with chopped tortillas.

Ingredients

• 1 cup diced onion
• 1 cup diced celery
• 2 tbsp oil
• 2 tsp chopped garlic
• 10 oz chicken, diced
• 3 cups frozen corn
• 3 large diced tomatoes, crushed
• 4 oz can diced green chilies
• 1 tsp ground cumin
• 1/2 tsp white pepper
• 1 tsp oregano
• 2 bay leaves
• 1 1/2 tsp tabasco sauce
• 1 tsp salt
• 1 quart chicken broth
• 1 1/3 cups skim milk
• 3 corn tortillas, chopped

Steps

1. Saute onions, celery and oil in a stock pot until translucent.
2. Add chopped garlic and cook additional 2 minutes.
3. Add chicken, corn, tomatoes, green chilies, and spices.
4. Add enough chicken broth and milk to cover well and make as liquidy as you like.
5. Warm up and add chopped tortillas. This thickens soup.
6. Simmer 45 minutes. Do not boil or it will curdle.