Chicken, Tomato and Tortilla Soup
| Yield: | 4 To 6 servi |
| Categories: |
| 6 | Chicken thighs (about 2 pounds) | |
| 1 | cn | (15-oz) peeled Italian tomatoes |
| 1 | md | Onion; chopped |
| 1 | Fresh hot green chile pepper (such as jalapeno), seeded and chopped | |
| 1 | Garlic clove; crushed | |
| 3 | c | Water |
| 2 2/3 | c | Chicken broth |
| 1 | ts | Ground cumin |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1 | Bay leaf | |
| 1 | pk | (10-oz) frozen corn; defrosted |
| 2 | tb | Chopped fresh cilantro |
| 4 | Corn tortillas | |
| 1 | tb | Vegetable oil |
| Lime wedges; for garnish | ||
| Freshly grated Romano cheese, for garnish (we used some really good Vermont white sharp cheddar) |
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