Categories: Soups and Stews

Ingredients

• Three 6-inch corn tortillas
• 2 teaspoons ground cumin, divided
• 1 ⁄2 teaspoon chili powder Kosher salt
• 1 tablespoon vegetable oil
• 1 cup finely chopped yellow onion
• 1 ⁄2 pound red bliss or Yukon gold potatoes, cut into 1-inch cubes
• 2 cups fresh corn kernels (or thawed frozen) 4 cups chicken broth
• 3 cups chopped or shredded rotisserie chicken
• 1 cup purchased salsa
• 1 to 2 tablespoons lime juice
• Chopped fresh cilantro or basil, to garnish (optional)

Directions

1. Heat the oven to 400 F.

2. Arrange the corn tortillas on a baking sheet, then mist them with cooking spray.

3. In a small bowl, combine 1 ⁄2

4. teaspoon of the cumin, the chili powder and a pinch of salt. Sprinkle the mixture evenly over the tortillas. Using a pizza cutter, cut the tortillas into thin strips. Bake them on the middle shelf of the oven until they are golden and crisp, about 6 to 8 minutes. Set aside to cool.

5. In a large saucepan over medium, heat the vegetable oil.

6. Add the onion and cook, stirring, until golden, about 5 minutes. Add the remaining 1 1 ⁄ 2 teaspoons cumin and cook, stirring, for another minute.

7. Add the potatoes, corn and chicken broth, bring to a boil and simmer for 15 minutes, or until the potato is tender. Transfer 1 1/2 cups of the mixture (mostly solids) to a blender and carefully blend until smooth. Return the mixture to the saucepan, add the chicken and salsa and cook until just heated through.

8. Add salt and lime juice, to taste, and water, if necessary, to achieve the desired consistency.

9. Divide between 4 serving bowls and garnish each portion with some of the tortilla strips and cilantro, if desired.

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