1. Saute the onion, add garlic and red pepper once the onion is soft. 2. Fill a large pot 3/4 full with chicken stock and add one to two cubes of chicken bullion (to taste). Add tomato puree, tortillas, bay leaves, cilantro, cumin and jalapenos; bring to a gentle boil. 3. Add chicken pieces, let boil for 15-20 minutes. Remove the chicken and let cool, then shred. 4. Remove the bay leaves. 5. Add the sugar and return the chicken to the pot. Stir in corn, including the liquid in the can. 6. Add the butter, let melt. Leave pot on very low heat until ready to serve. Immediately before serving, squeeze the juice from half a lime into soup. 7. Serve with fried corn tortilla strips, avocado, cilantro, green onion, sour cream, and/or jack cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
