Chicken Tortilla Soup

Ingredients

• 1 tablespoon Canola oil

• 1 pound chicken thigh, diced

• 1 medium onion, diced

• 1 can green chile, diced (7 oz.)

• 1 clove garlic, minced

• 4 cups low sodium chicken broth

• 1 cup canned tomatoes, diced

• 1 cup Lindsay® Ripe Pitted Olives, halved

• 1/4 cup masa harina

• 1 teaspoon cumin, ground

• 1 tablespoon oregano, chopped

Cooking Directions

1. Heat oil in a large saucepot over medium-high heat. Add chicken and cook for 3-4 minutes until golden, stirring occasionally.

2. Stir in onion and continue cooking for 3-4 minutes until softened.

3. Add chiles and garlic and continue cooking for 1 more minute.

4. Pour in broth, tomatoes and olives. Whisk in masa, oregano and cumin and bring to a boil. Simmer over low heat, covered for 30-40 minutes.

5. Remove from heat and garnish with tortilla chips. Serve hot.