Tomato Tortilla Soup

1 ½ c. onions, chopped

5 lg. cloves garlic, minced

3 Tbsp. olive oil

1-2 chilies, minced

1 med. sweet pepper, minced

1 tsp. ground cumin seeds

½ tsp. oregano, fresh or dried

1 lb. chicken breast, cubed (optional)

4 c. fresh tomatoes, chopped

3 c. veg. or chicken stock

1 c. fresh or frozen corn kernels

1/3 c. freshly squeezed lime juice

Sea salt and freshly gr. pepper

Monterey Jack cheese, grated

Tortilla chips, crumbled

Fresh cilantro or parsley, chopped

In a large pot, saute onions and garlic in oil, until translucent.  Add peppers, cumin, oregano and chicken (if desired).  Saute until chicken is browned, or about 10 min. if making a vegetarian soup.  Add tomatoes, cooking over medium heat until they release their juices.  Add stock and corn kernels.  Simmer 15 min.  Add lime juice, and salt and pepper to taste.  Serve with grated cheese, crumbled tortilla chips, and cilantro or parsley.  Serves 5.  Mother Earth News Oct/Nov 2007.


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