Is the gang coming to your place this week to watch the game? No flatscreen tv to offer — don’t worry. Wow them with this spicy Southwest soup with a kick of its own! Serves 4. Double for more!

Chicken Tortilla Soup

1 large onion (minced)

1 tablespoon cumin

32 oz. of chicken broth

28 oz. of fire-roasted diced tomatoes

2 4-oz. cans of diced green chili peppers (may use 1 mild can and 1 hot can if you please!)

1 10 oz. frozen whole kernel corn

4 cups (or more) of rotisserie chicken

Optional

Tortilla strips, shredded cheese, sour cream, fresh cilantro, lime wedges, sliced avocadoes

Directions

In a microwave, cook onion and cumin in 2 or 3 tablespoons of vegetable oil for 5 minutes or in dutch oven, stirring frequently.

Carefully add chicken broth, undrained tomatoes, chicken, corn (frozen), and undrained chilis. Bring to a boil, reduce heat and simmer for 2 hours or more. Season to taste with salt and pepper and chipotle chili powder!

Top with crushed tortilla chips, sour cream and shredded Mexican cheese. You can also add chopped fresh cilantro, lime wedges or sliced avocadoes if you wish.

Serve and be the hit of the  party!

Image from flickr: Spicy Vegetarian Tortilla Soup originally uploaded by Greencolander.

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