Chicken Corn Tortilla Soup

When you are having a rough day, you can always count on this soup to make you feel better.


Yield 4 bowls  Prep Time 20 minutes Cooking Time 25 minutes

2 tablespoons olive oil
1/2 cup onion, chopped
1/4 cup celery, chopped
1 14-ounce can crushed tomatoes
2 cups chicken stock
4 pieces corn tortilla, shredded
1 tablespoon ground cumin
salt and pepper to taste
1/2 cup chicken breast, boiled and shredded
corn kernels from 2 sweet corn cobs
cilantro for garnish
tortilla chips for garnish

1  In a saucepan, heat olive oil. Sauté onions and celery for about 3 minutes until wilted.

2  Add crushed tomatoes, chicken stock, and corn tortilla. Simmer for 10 to 15 minutes.

3  Add cumin, then season with salt and pepper.

4  Using a hand blender, blend the soup in the pot until smooth.

5  Add the shredded chicken and corn kernels. Simmer for another 5 minutes.

6  To serve, pour into soup bowls and garnish with cilantro and tortilla chips.

Photography by David Hanson | Styling by Elaine P. Lim and Angelo Comsti | Props from Robinsons Department Store

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