Tortilla Soup

Tortilla Soup
Submitted by: Janae Peterson

Soup:
3 cans chicken broth
1 can white hominy, drained and rinsed (it comes in a can in the Mexican food section)
1/3 cup fresh or frozen whole-kernel corn
1 carrot, diced
1 cup diced zucchini
1 cup diced, cooked chicken
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon thyme
1 bay leaf

Garnishes:
1 lime, cut into wedges
1/2 cup shredded Monterey Jack cheese
2 cups baked tortilla chips
1 sliced jalopeano pepper (I never put this in)
Fresh thyme

Bring all soup ingredients to boil in large Dutch oven over medium-high heat. Reduce heat to medium-low; simmer 15 minutes until soup is hot and vegetables have softened slightly. Ladle soup into 4 serving bowls. Garnish each serving as desired. Serve with bread. Makes 4 servings.