Texas tortilla soup
From the kitchen of Callie Davis
2 gloves of garlic
2 T butter
2 t ground cumin
¼ C onion
2 (14 oz.) cans of stewed, diced tomatoes
1 can corn
½ C salsa
1 ½ C water
2 C shredded chicken (canned or leftover)
Cilantro (save some for topping)
Seasonal and/or salt and pepper to taste
Saute onion and garlic in 2 T. of butter in a cooking pot on the stove.
Add cumin, broth, tomatoes, corn, salsa, and water, and bring to a boil.
Add shredded chicken, then add cilantro (to taste), and simmer for 5 minutes.
Serve with these optional toppings: shredded cheese, tortilla chips, and sour cream. Garnish with cilantro.