Creamy Chicken Tortilla Soup

Source: Marilyn (DanaIN) - Gardenweb Cooking Forum
adapted by http://theresalwaysthyme.blogspot.com

2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
4 corn tortillas (regular or fried)
1 (14 oz.) can diced tomatoes with chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried  oregano
1 teaspoon turmeric
2 cups chopped, cooked chicken
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterrey Jack cheese (optional)
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or 1 cup salsa
Sour cream for garnish
 
Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. (I used an immersion blender)
 
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 to taste. Serve topped with tomatoes and a dollop of sour cream.
 
NOTES : I didn't use turmeric or cilantro. and I used Chipotle-Lime Grilled pre-cooked chicken from Trader Joe's. Gave the soup a nice smoky heat! I used an immersion blender, pureed the soup really well, added the chicken and shredded it kind of fine with the immersion blender. Came out fantastic! Topped with chopped tomatoes, sour cream, crushed up tortilla corn chips and some shredded cheese.