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Chicken Tortilla Soup
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Chicken Tortilla Soup
2 Tbsp. olive oil 1 medium onion, diced 1 medium red bell pepper, diced 2 large carrots, peeled and diced 2 cloves garlic, minced 2 cups chunky salsa 1 10.75 oz. can condensed tomato soup 2 cups chicken broth 1 tsp. ground cumin 2 cups of shredded cooked chicken 1-1/2 cups frozen sweet corn 1/4 cup chopped fresh cilantro 1 cup roughly-crushed tortilla chips
Heat olive oil in a  heavy saucepan over medium heat. Add onions, bell peppers and carrots. Cook, stirring occasionally, until softened, 3-5 minutes. Add garlic. Cook another 1-2 minutes. Add condensed tomato soup, chicken broth and cumin. Cook several minutes, allowing flavors to meld. Stir in chicken, corn and cilantro. Cook 2-3 minutes. Stir half of the crushed corn chips into the soup. Ladle the chicken tortilla soup into bowls. Serve garnished with remaining crushed corn chips.

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