Chicken Tortilla Soup

Back in the day, I collected Junior League Cookbooks usually purchased on travels and also when recommended by my friends.  The soup comes from Desert Treasures, The Junior League of Phoenix Cookbook.  Most of the books I have sold at garage sales or donated, this one and a few others I have kept.  This Tortilla Soup was once served to me at a luncheon and then I had it once again at Rick Bayless' Topolobompo Restaurant in Chicago.  When I found this recipe I haven't looked back and made any other.  I have made some modifications to the original version which called for water and a fresh tomato.  Leaving the water out and substituting more broth makes the soup very flavorful. In winter, canned tomatoes are the way to go. I keep the soup mildly spicy with this amount of chili powder, the original recipe calls for 2 tablespoons of chili powder.  I like to serve the soup with homemade mini corn muffins (recipe follows).   This soup freezes well.  

Tortilla Soup:

1 onion, finely chopped
1 can (4 ounces) chopped green chilies, undrained
2 garlic cloves, finely minced
2 tablespoons olive oil
1 1/2 cups chicken broth
1 1/2 cups beef broth
2 cans (11.5 ounces) tomato juice
1 (15 ounce) can diced tomatoes, without any seasoning, undrained
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 teaspoon salt
1 bag (14.4 ounces) frozen baby gold and white corn, unthawed
1 rotisserie chicken, cut into bite size pieces

Garnishes:

Shredded Monterey Jack Cheese or Cheddar Cheese
Fresh Gourmet Tortilla Strips (found in the produce department of the grocery store)**
Sour Cream
Diced Avocado

Instructions:

Saute onion, green chilies and garlic in oil.
Add remaining ingredients and bring to a boil.
Simmer one hour.  

Serve in bowls with garnishes. 

**Homemade tortilla strips - cut corn tortillas into 1" strips.  Fry them in a small amount of hot oil.  Drain on paper towels.  (I did this before I found the tortilla strips in the bag).