Creamy Chicken Tortilla Soup

• 2 tablespoons olive oil
• 1 large onion; chopped
• 2 tablespoons minced garlic
• 4 corn tortillas (regular or fried)
• 1 (14 oz.) can diced tomatoes with chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon turmeric
• 2 cups chopped, cooked chicken
• 1 1/2 cups frozen corn kernels
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack cheese-optional
• 1 tablespoon chopped cilantro
• juice from 1/2 fresh lime
• 1 cup diced, seeded Roma tomatoes or 1 cup salsa

Heat oil in a large saucepan over medium heat; saute onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; saute until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat, allow to cool for 5 minutes.

Puree soup base in batches in a blender or food processor until smooth, return soup to pot.

Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste.

Serve topped with tomatoes and a dollop of sour cream. For spicier soup, add cayenne pepper to taste.