Albuquerque Green Chili Chicken Soup

Salsa Verde combines with packaged cooked chicken strips and white corn in chicken broth, seasoned with cumin and poblano pepper. The soup is topped with strips, cut from tortillas that are sprinkled with cheese before baking.

Ingredients:

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 1 Poblano pepper, seeded and diced
• 1 garlic clove, minced
• 1 quart chicken stock or broth
• 2 teaspoons ground cumin
• 10 oz. jar salsa verde
• 10 oz. package cooked chicken strips, Southwestern flavor
• 15 oz. can white corn
• 4 small corn or flour tortillas
• 1/2 cup shredded Mexican-blend cheese

Directions:

In large soup kettle, heat oil; saute onion, garlic and diced pepper. Add chicken stock, salsa, cumin, chicken and corn. Bring to a boil, lower heat and simmer 20 minutes. While soup cooks, place tortillas on cookie sheet and sprinkle with cheese. Bake at 400 degrees for 15 minutes, until cheese is melted and tortillas are crisp. Cut into strips. To serve, ladle soup into bowls and top with tortilla strips.

Number of Servings: 4