Ingredients

Instructions

  1. In soup pot, melt butter. Add onion and garlic, saute gently 5 minutes.
  2. Add corn, tomatoes, chicken stock, cumin, chicken and tortilla chips.
  3. Heat, stirring to a boil. Reduce heat and simmer gently, stirring occasionally to prevent scorching on the bottom.
  4. Simmer 20 to 30 minutes.
  5. Ladle hot soup into bowls; top with a mound of shredded cheddar cheese, dribble hot sauce over (for those who like it spicier.).