Ingredients
8 thin corn tortillas, halved and cut in thin strips, fried crisp and drained
1 small onion, coarsely chopped
2 large cloves garlic, minced
1 Tbsp chili powder
2 tsp ground cumin
½ tsp dried oregano, crumbled
1 bay leaf
6 c chicken stock
1 - 8 oz can tomato sauce
1 ½ tsp salt
1 tsp sugar
¼ tsp pepper
2 large chicken breast halves (1 ½ lbs, bone in)
1 ½ c fresh corn kernels (2 ears)
Sour cream, sliced radishes, chopped fresh cilantro, finely chopped red onion
Preparation
Saute onion in ~ 1 T oil over medium until tender, about 3 min. Add garlic, chili powder, cumin, oregano and bay leaf, and sauté 1 min. Add chicken stock, tomato sauce, salt, sugar and pepper and bring to boil. Add chicken Cover pot and simmer until chicken is just cooked through (about 15 min). Transfer chicken to plate until cool enough to handle and shred. Add corn to soup and simmer ~ 5 min. Add chicken back to soup and simmer 1 min more.
