Ok I am breaking my blog rules and posting a recipe. I may do more if the need arises. I had about 4 people ask for my Corn Tortilla Soup recipe and here it is:

LaTara’s Corn Tortilla Soup (Feeds about 4 to 6 people with left overs. For smaller families of single people make it and freeze of use half the amount of listed ingredients)

If you prefer to leave out the meat you can. I do it both ways.

1 10 to 16 oz bag corn ( get the bigger size if you love corn like we do)

1 small onion diced

1 medium red bell pepper diced

1 small tomato diced

1 to 2 cups chopped cilantro (Depends on your taste buds. My family loves cilantro)

3 boneless chicken breast cooked and shredded ( you can boil them until they start get tender enought to shred)

2 tbsp chili powder

1 tsp lemon pepper

2 tsp cumin

2 tbsp olive oil

2 cans vegetable or chicken broth

2 cups water (or just use one more cans of broth)

salt to taste

1 lime juiced

Directions:

Add oil to pot of choice. Let heat  on medium heat and add 1/2 the cilantro and all the vegetables except the corn. Saute for about 3 to 5 minutes. Add corn and saute for another 3 to 5 minutes. Add broth, chicken, and seasonings. Add water to your likeness ( We love the broth the soup makes so I add water until it is almost to the top. Stir well. Let cook on medium heat for about 15 minutes, add the remaining cilantro and the juice from the lime. Allow to simmer for an additional 20 minutes and enjoy.

My tortilla chips were made with corn tortillas and oil. So much healthier than the stuff in bags! Just cut them in strips or triangles and fry in enough oil to just cover them for about 3 minutes, turning once. You can also just buy some tortilla chips but I like mine fresh.

You can add fresh cilantro, avocados cheese, sour cream, etc just before serving