Chicken, Corn and Tortilla Soup
1 cup chopped onion
4 cloves minced garlic
1 T cumin seed
2 T cooking oil
1 ˝ cups corn kernels
3 medium tomatoes, chopped
3 ˝ cups chicken broth
1 ˝ cups shredded cooked chicken
2 cups crushed tortilla chips
1 cups shredded Monterey Jack cheese
salt and pepper to taste
Cook chopped onion, garlic, and cumin seed for 5 minutes in hot oil, stirring
Add corn, tomatoes, chicken broth, and chicken.
Bring to a boil. Cover and simmer for 10 minutes.
serving, divide crushed tortilla chips into bowls and ladle soup on top.
Garnish with extra chips, cheese, lime wedges, and fresh cilantro.
Reflecting my own zest for life, I chose the “Chicken, Corn, and Tortilla Soup”
for my recipe selection. I savor life to the fullest, and discover that my food
selections echo this approach. I also vigorously pursue a healthy lifestyle, and
look for foods that are not only tasty, but also low in fat and calories.
Another reason this recipe appealed to me is due to the multi-cultural society
that abounds in my home state of Georgia. Our state reflects the global world
around us, and the restaurants and foods available in my community underscore
this fact. One of my favorite ethnic foods is Mexican, and this recipe delves
directly from this country to our south.
The source of the ingredients is from my local grocery store, although my family
grows these ingredients in their vegetable garden during the produce season here
in Georgia. The recipe contains healthy ingredients: tomatoes, fresh corn, and
other low fat items. It also appeals to my age group with the addition of
tortilla chips. The underlying flavors of cumin, onion, garlic, and fresh
cilantro add depth to the recipe. Finally, the garnishes of lime wedges,
cilantro and tortilla chips finish off the dish with a colorful palette.
There is no doubt that this recipe is a hit with my friends and me. Stop by my
house any Friday evening, and you might find a circle of us cooking up a dinner.
What is first on the menu? You guessed it: “Chicken, Corn, and Tortilla Soup.”
This recipe by Jillian Martin, Georgia's Junior Miss.