Tortilla Soup

1 cup chopped onion
4 cloves garlic, minced
2-4 Anaheim or Poblano chili peppers, seeded and chopped
1 tablespoon of cumin seed
2 tablespoons of cooking oil
1 1/2 cups (about 3 ears) of fresh-cut com kernels
3 medium tomatoes, chopped
2 14 ½ ounce cans reduced-sodium chicken broth (3 1/2 cups)
1 1/2 cups of coarsely shredded cooked chicken
1/2 cup of snipped fresh cilantro
2 cups of coarsely crushed tortilla chips
1 cup shredded Monterey Jack cheese (4 oz.) (optional)
(additional tortilla chips optional)
(lime wedges optional)
fresh cilantro sprigs (optional)

In a large pot cook chopped onion, garlic, peppers and cumin seed in hot oil about 5 minutes or till tender, stirring constantly. Add com kernels, tomatoes, chicken broth, shredded cooked chicken and the snipped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.

To serve, divide crushed tortilla chips among 6 soup bowls. Ladle soup atop chips. Garnish each bowl of soup with shredded cheese, extra tortilla chips, lime wedge and fresh cilantro, if desired. Makes 6 main dish servings