Tortilla Soup

2 cans Chicken Stock

1 can diced tomatoes

= sliced large onion

= sliced Bell Pepper

1/4 sliced Pasilla Pepper

Olive Oil

1 tsp Cumin Seeds

2 tsp cumin powder

Optional 1 fine sliced jalapeno pepper - no seeds or membrane

Optional 1/4 tsp Cayenne pepper

Optional left over chicken

Optional canned corn

Cheddar Cheese

Plain Tortilla Chips

 

Saute sliced onions and peppers in olive oil until slightly tender. Add chicken stock and canned tomatoes.

Heat small skillet and quickly toast cumin seeds. When they begin to smoke, add to soup

Add cumin powder and cayenne (if desired)

Cook over medium heat for approximately 15 minutes to let flavors develop. At this point you can add left over chicken and/or canned corn. I recommend making the recipe the first time without the optional ingredients and then being creative the next time.

In large soup bowl arrange Tortilla chips in the bottom and top with cheddar cheese. Pour the hot soup over the chips and cheese and serve. Yummm.

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