1. Cut raw kernels off corn cob with a sharp knife. 2. In a large saucepan, melt the butter over moderate heat, add the garlic, onion, corn, carrots, and Anaheim chili. 3. Cook for 3 minutes, stirring occasionally, until the onion is translucent. 4. Stir in the cumin, chili powder, and oregano. 5. Continue stirring another minute to toast the spices. 6. Add the tomatoes, stock, cilantro, and chicken, bring mixture to a boil, and simmer for 10 minutes. 7. Season with salt and pepper. 8. To serve, distribute the broken tortilla chips equally in the bottom of soup bowls. 9. Ladle the soup over tortilla chips. 10. Garnish each bowl with a tablespoon of cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
