Chicken Enchilada Soup

From the Kitchen: Sheraton Overland Park Hotel

INGREDIENTS

2 Tbs. vegetable oil
1 cup finely crushed tortilla chips
1 small onion, chopped
8 cups chicken broth
2 garlic cloves, minced
1 cup frozen whole kernel corn
1 tsp. Ground cumin
1 lb. Cooked chicken, cut into bite size pieces
1 Tbs. chili powder
Sour cream for garnish
1 bay leaf
Chopped chives for garnish
Salt and pepper to taste

DIRECTIONS

Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add the cumin, chili powder, and bay leaf, stir and cook 1 minute. Stir in the crushed tortilla chips. Pour in the chicken broth, add the corn, season with the salt and pepper, stir well and cook 20 minutes. Add chicken and cook 5 more minutes. Taste for seasoning. To serve, ladle the soup into bowls and garnish with sour cream and chives.

Yield: 6-8 servings