Ingredients
6 pieces Corn tortillas
2 cloves Garlic cloves
1 tablespoon Chili powder
2 teaspoons Ground cumin
1 teaspoon Dried Oregano
1 Bay leaf
6 cups Chicken broth
8 ounces Tomato sauce
1 1/2 teaspoons Salt
1 teaspoon Sugar
1/2 teaspoon Pepper
2 Chicken breast halves (bone-in)
1 1/2 cups Corn kernals
Preparation
Fry tortillas and drain on paper towel; cut in strips. Reserve oil.
Pour tortilla oil into large pot. Saute onion over medium heat 5 minutes.
Add garlic, chili powder, cumin, oregano and bay leaf. Saute 1 minute.
Add chicken stock, tomato sauce, salt, sugar, pepper and bring to boil.
Add chicken; cover pot and simmer 15 minutes until just cooked through.
Remove chicken; cool slightly; remove skin and bone; shred.
Add corn to soup and simmer 5 minutes.
Add chicken to soup and simmer 1 minute.
