Sophia's Mexican, Corn and Tomato Soup

8 scallions or green onions, thinly sliced

7 cloves garlic
2 jalepenop peppers, seeded and chopped

1 quart coarsely chopped tomatoes

2 small cans tomato sauce

1 quart chicken broth

2 tsp. cumin

1/2 tsp. salt

2 pounds chicken breasts, cut into 1/4 inch strips

2 cups frozen corn

1 bunch cilantro, chopped

juice of 1 lime (4. tbsp.)

2 cups crushed corn tortilla chips

Saute the scallions and peppers in 2 Tbsp. olive oil for about 1 minute. Stir in the tomatoes, sauce, broth, cumin, garlic and salt. Brint to a boil. Reduce to a simmer. Cover and cook until the flavors are blended, about five minutes. Add the chicken and corn. Cover and cook until the chicken is cooked, about three minutes. Stirn in the cilantro and lime juice. Serve with a dollap of sour cream and/or shredded cheese. Enjoy with the tortilla chips!

This was not served at this night of the club and was found by two of our members on a blog. But Susan made it for a Mexican Night at Teamans 3 days later and everyone there agreed it was a recipe worth sharing.