Murphy’s Tortilla Soup


1 cup Fresh corn kernels
2 tbsp. Sweet butter
4 cloves Garlic, minced
1⁄2 cup Onion, diced
1⁄2 cup Celery, diced
1⁄2 cup Carrots, diced
1⁄2 cup Anaheim chili pepper, seeded, chopped fine
1 tbsp. Ground cumin
11⁄2 tbsp. Chili powder
1 tsp. Dried oregano
11⁄2 cups Tomatoes, Diced
1 qt. Chicken stock
1 bunch Cilantro, chopped
11⁄2 cups Chicken, cooked and diced
11⁄2 tbsp. Coarse salt
1⁄2 tsp. Black pepper, freshly ground
2 cups Tortilla chips, broken into small pieces
1 cup Monterey jack cheese, grated
• Cut raw kernels off corn cob with a sharp knife. In a large saucepan, melt the butter over moderate heat, add the garlic, onion, celery, corn, carrots, and Anaheim chili and cook for 3 minutes, stirring occasionally, until the onion is translucent.
• Stir in the cumin, chili powder, and oregano and continue stirring another minute to toast the spices. Add the tomatoes, stock, cilantro, and chicken, bring mixture to a boil, and simmer for 10 minutes. Season with salt and pepper.
• To serve, distribute the broken tortilla chips equally in the bottom of soup bowls, ladle the soup over them, and garnish each bowl with a tablespoon of cheese.

201 N. Cortez , Prescott, AZ, 86301