Chicken Tortilla Soup

A few weeks ago we had a "cold" front and thunderstorms blow through Houston.  And by "cold front" I mean it was under 90 degrees in July.  I took that opportunity to make soup which is quick and easy and delicious.

Chicken Tortilla Soup

Serves 4-6

Ingredients for Soup:
1 onion, chopped
2 cloves of garlic, chopped
1 T olive oil
2 T chili powder
2 tsp ground cumin
1/2 tsp crushed red pepper flakes
1 tsp. dried cilantro
2 cups cooked chicken, diced
1 - 14 oz. can of fire roasted diced tomatoes
1 - 14 oz. can of corn
6 cups of chicken stock, low sodium
salt and pepper to taste
grated cheese, for garnish

Ingredients for Tortilla Strips:
6 flour tortilla, cut into strips
1 T olive oil
salt and pepper to taste
juice of 1/2 lime

Directions:
Preheat oven to 375.  Line a baking sheet with the tortilla strips.  Drizzle olive oil, salt and pepper on top of tortillas.  Mix them together.  Bake for about 10 minutes until they get crispy.  When they are done squirt the juice of 1/2 a lime on top of them.

Meanwhile, over medium heat, add the olive oil, onion and garlic to a large stock pot.  Add a little salt and pepper to taste.  Once onions have softened, add the chili powder, cumin, crushed red pepper flakes, cilantro, chicken, tomatoes, corn and chicken stock.  Bring to a boil.  Reduce to a simmer.  Cover the pot and let simmer for 15 minutes.

Serve with tortilla strips and grated cheese on top.
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