Ingredients2 onions, peeled and sliced
2 large tomatoes, cored and quartered
1 Tbsp. olive oil
1 tsp. dried oregano
1 tsp. ground cumin
3 garlic cloves, minced
3 (16 oz) cans low sodium chicken broth
1 can whole kernel corn, drained
freshly ground pepper to taste
3 corn tortillas, cut into quarters
1 1/2 c. shredded cooked chicken breast
1/2 c. Monterey Jack cheese
Directions
Heat oil in a large Dutch oven over medium high heat. Add onions, tomatoes and garlic and cook until soft. Add spices and continue stirring to mix flavors for 1 minute. Stir in broth and corn and bring to a boil. Reduce heat and simmer for 15 minutes.
Preheat oven to 350 degrees or use toaster oven to toast tortillas strips for 12 minutes or until lightly toasted.
Add chicken to soup for the last 5 minutes of cooking.
Ladle soup into bowls and top with shredded cheese.
