Chicken Tortilla Soup Recipe

Garnish corn tortillas chips and shredded Mexican cheese.

To prepare: Place chicken and bones in a large pot with one quart of the chicken broth and bring to a boil, reduce heat and simmer for about 30 minutes.

Remove from heat and drain, reserve stock. Cut chicken into bite size. Let cool and remove all the bones. Add to a large stock pot and bring to boil.

Meanwhile Shuck the corn and cut off the kernels, discarding the cobs. Prepare all the veggies. In a large skillet, heat and add oil; saute all the veggies about 10 to 15 minutes. Add to stock pot, add second quart of broth and bring to a boil. Lower the heat and add rest of ingredients and simmer for 10 minutes.

To serve: Spoon into serving bowls and top each bowl of soup with cheese and tortilla chips, crushed roughly.