Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 6
Recipe Created By: Janet
Ingredients
2 Tbsp vegetable oil
1/2 tsp ground cumin
1/2 cup onion, chopped
1/2 cup green pepper, chopped
3 1/2 cups chicken broth
16 oz salsa
1 cup whole kernel corn
6 corn tortillas
1 Tbsp shredded Mexican cheese (milk or milk-free) (optional)
sour cream (milk or soy based) (optional)
Directions
In medium saucepan, cook green pepper, onion and cumin in one tablespoon of vegetable oil for 4 minutes or until green pepper and onion are tender. Add in chicken broth, salsa and corn. Bring to boil then reduce heat to low. Cook for 5 minutes.
Cut corn tortillas into 1/2-inch strips.
In separate saucepan, heat 1 tablespoon of vegetable oil. Add tortilla strips. Cook for 3 to 4 minutes or until tortilla strips are crisp and golden brown. Place on paper towels to drain.
To serve, place a handful of tortilla strips in bottom of a bowl and top with shredded cheese, if desired. Pour soup over tortilla strips. Add sour cream, if desired.
Notes
Substitutions
Omit cheese and sour cream if avoiding milk, or use milk-free substitutes.
Prepared or homemade stock can be used.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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