Tortilla Soup ...p29

Simple to make, simple to intensify or enhance to individual tastes, this soup is a winner in all our books.  I laid out an array of add-ins:  sour cream, finely chopped jalapeños, chopped green onions, cheese, Cholula (our favorite pepper sauce) and, not having any fresh cilantro, coriander chutney.  In case you are wondering, coriander is the seed of the cilantro plant and is used often in Indian and Asian foods.  My husband is not wild about cilantro, so I usually use little in cooking, lots in garnish.  Coriander Chutney's strong flavor adds the bite I love, especially when dolloped on top of sour cream. 

Hardy Appetit!
TORTILLA SOUP

1 lg. onion, chopped
1 T ground cumin
1 T cooking oil
2-14 oz. cans reduced-sodium chicken broth
4 cups cooked chicken, chopped
1-10 oz. can diced, fire-roasted tomatoes
2-4 oz. cans diced green chilies
Corn tortilla chips

In a 5-6 qt. dutch oven, cook onion and cumin in hot oil over medium heat for 5 min. or until tender (the aroma is delightful), stirring frequently.  Carefully add broth, undrained tomatoes, chicken, corn, and undrained chili peppers.  Bring to boil, then reduce heat.  Simmer, covered for 35 min.  Season to taste with salt & pepper.  Ladle into bowls and top with tortilla chips.