4 Tbsp. olive oil
2 large onions, chopped
4 Tbsp. minced garlic
8 corn tortillas
2 (14 oz.) cans diced tomatoes with chilies
8 cans chicken broth
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. turmeric
4 cups chopped, cooked chicken
3 cups frozen corn kernels
1 cup heavy cream
2 cups shredded Monterey jack cheese
2 Tbsp. chopped cilantro
Juice from 1 fresh lime
2 cups diced, seeded roma tomatoes
Sour cream and tortilla strips for garnish
Heat oil in a saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic. Saute until they are soft. Add tomatoes, broth, and spices and bring to a boil. Remove from heat and allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth; return soup to pot. Add chicken, corn, and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper. Serve with tomatoes, sour cream, and tortilla strips. I served it with bread and made my own tortilla chips.
