- 5 (6-in./15 cm) corn tortillas
- 1 jalapeño pepper
- 2 cans (14.5 oz each)or 796 mL) fire-roasted diced tomatoes, undrained
- 3 cups (750 mL) unsalted chicken stock
- 3 cups (750 mL) diced cooked chicken
- 1 bag (12 oz or 340 g) frozen Southwestern corn blend, thawed (see Cook’s Tips)
- 2 tbsp (30 mL) ground cumin
- 4 garlic cloves
- 1 tsp (5 mL) black pepper
- 1 cup (250 mL) fresh cilantro leaves
- 3 oz (90g) Monterey Jack cheese (3/4 cup/175 mL grated)
- Stack tortillas and cut into quarters with Santoku Knife; set 12 quarters aside. Tear remaining 8 quarters into pieces. Remove stem from jalapeño and cut in half lengthwise. Using Core & More, carefully remove seeds and veins. Cut into chunks. Finely chop jalapeño and torn tortillas with Food Chopper.
- Place chopped tortillas and jalapeño, tomatoes, chicken stock, chicken, corn blend, cumin, garlic pressed with Garlic Press and black pepper in Rockcrok® (4-qt./3.8-L) Dutch Oven. Stir with Small Mix ‘N Scraper®. Cover; bring to a boil over HIGH heat. Reduce heat and simmer 15-17 minutes.
- Meanwhile, preheat broiler. In (2-cup/500-mL) Prep Bowl, snip cilantro with Professional Shears. Using Microplane® Adjustable Coarse Grater, grate cheese.
- Using Silicone Oven Mitts, remove soup from heat. Stir in cilantro. Carefully arrange remaining tortilla quarters in a circular pattern over hot soup, slightly overlapping, with points toward the center. (You may see some small gaps.) Sprinkle evenly with cheese.
- Place Dutch Oven 2-4 in. (5-10 cm) from heating element. Broil 2-3 minutes or until cheese is light golden brown.
Makes: 8 servings of 1 1/4 cups/300 mL
Nutrients per serving: (1¼ cups/300 mL): Calories 220, Total Fat 6 g, Saturated Fat 2.5g, Cholesterol 40 mg, Sodium 500 mg, Carbohydrate 21 g, Fiber 3 g, Protein 19 gm
- To quickly thaw frozen corn blend, place bag under warm running water for about 1 minute or until thawed, shaking occasionally.
- The chopped tortillas help thicken the soup, making it a hearty meal.
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