Ingredients

1 cup chopped onion

4 cloves garlic, minced

2 to 4 Anaheim or poblano chili peppers, seeded and chopped

1 tablespoon cumin seed

2 tablespoons cooking oil

1-1/2 cups fresh-cut corn kernels (about 3 ears)

3 medium tomatoes, chopped

2 14-ounce cans reduced-sodium chicken broth (3-1/2 cups)

1-1/2 cups coarsely shredded cooked chicken

½ cup snipped fresh cilantro

2 cups coarsely crushed tortilla chips

1 cup shredded Monterey Jack cheese (4 ounces) (optional)

Tortilla chips (optional)

Lime wedges (optional)

Fresh cilantro sprigs (optional

Preparation

  1. In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.

  2. To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired.