A farmer in the early 20th century could hand pick roughly 100 bushels of corn a day. Today, a modern combine do this in 7 minutes.
Learn MoreMexican Tortilla Soup
Description
Serves 4
Ingredients
1
tbsp
vegetable oil
1
tsp
chili powder
1
can
(15 oz.) Libby’s Whole Kernel Sweet Corn
(drained)
1
can
(14.5 oz.) diced tomatoes
1
can
(14 oz.) chicken broth
1
package (6 oz.) cooked chicken breast strips
(diced)
4
corn tortillas
chopped cilantro and lime wedges
(optional)
Instructions
In a large saucepan, heat oil and chili powder over medium heat just until it sizzling. Add corn, tomatoes, chicken broth, chicken and 1 cup water; simmer 5 minutes.
While soup is cooking, heat tortillas in toaster oven or over a flame. Cut into strips or tear into small pieces and place in soup bowls; ladle soup over tortillas.
If desired, sprinkle with cilantro and serve lime wedges for squeezing into soup.
Tip: For a spicier soup, increase amount of chili powder to taste.
