Ingredients

1 1/2 cups sliced red onions

1 clove garlic minced

1 tsp olive oil

1/4 cup ground CA or New Mexico chilies

1 tsp ground cumin

6 cups chicken or vegie broth

1 1/2 cups frozen corn kernels

1 can sliced regular or Mexican style stewed tomatoes ( 14 1/2 ozs)

5 corn tortillas (6.5 inch)

1/2 cup shredded jack cheese

Fresh cilantro sprigs

Preparation

  1. In a 4-5 qt sauce pan over medium high heat. frequently stir onions, garlic and oil until onions are limp, about 6 mins, if necessary to prevent sticking add 1-2 tablespoons of water.
  2. Add chilies and cumin stir 30 seconds, then mix in broth, corn and tomatoes Cover and bring to a boil over high heat, reduce heat and simmer 5-10 mins to blend flavors
  3. Stack tortillas cut in half, stack again and slice crosswise into 1/4 inch wide strips. Place strips in soup bowls. Ladle soup on top, sprinkle with cheese and garnish with cilantro