Chicken Tortilla soup

This is an all time favorite in my house and at church. It's absolutely PERFECT for cold days.

Ingredients:
1 can chicken
1 can corn
2 cans chicken broth
1 can rotel diced tomatoes
38-40oz (a few cans) of diced tomatoes
1 medium onion
2-3 cloves diced garlic
1 tbls butter
Ground Cumin (I don’t really measure, just sprinkle it in until it smells good):
Black pepper 

Directions:
1. Sautee onion and garlic in 1 tbls butter until onions are just browned.
2. In a large pot combine all the ingredients and stir.
3. Bring to a bowl
4. Reduce heat and simmer for 10-15 minutes. It can sit on low heat for a while until you are ready to serve. It is best served hot!

Extras:
Tortilla chips
Shredded cheddar cheese
sour cream
Cilantro

Ways to serve:  Okay, my husband feels that this is very important. We both prepare our bowls differently. You can try it both ways and let me know which one YOU prefer. And to be fair, I won't tell which is which.

1. Crumble tortilla chips into a bowl. Sprinkle cheese on top of the chips then pour the soup over them. Dab some sour cream on top and sprinkle the cilantro over the sour cream.

2. Pour soup into a bowl. Sprinkle some cilantro over the top of the soup. Then sprinkle tortilla chips and cheese over the top of the cilantro. Dab a little sour cream on top of the chips. 


There you have it! I will not influence your opinion one way or the other. You can try it both ways, or make up your own combination.