1 medium onion, chopped
1 t. crushed garlic
1 level t. cumin
1 level t. coriander
2 carrots, chopped
2 sticks celery, chopped
1 can diced tomatoes, undrained
1 32 oz. chicken stock
1-2 cups water
Salt to taste(approx. 1/2 t.)
1 cup frozen corn
2 cups chopped cooked chicken
2 T chopped cilantro
Pack of corn tortillas, cut into 2"x1/4" strips
Sauté onion, garlic, carrots and celery in 2T olive oil. Add spices and fry gently. Add can of tomatoes and sauté for 30 sec. Add chicken stock plus 1-2 cups water and salt and bring to the boil. Reduce heat and simmer for 30 minutes until celery is cooked. Add corn and chicken and simmer 10 min. Add cilantro.
To serve, place tortilla strips in each soup bowl, spoon soup over, sprinkle with shredded Mexican cheese.
NOTE: 1) You can use 1 can Rotel diced Habanero tomatoes plus 1/2 can regular diced tomatoes
2) Using store-bought stock saves a lot of time
3) You can add 1/2 a chicken stock cube
4) You can serve the chicken on the side
5) Soup tastes best if allowed to sit for a few hours or overnight