Ingredients
1 tbsp. cooking oil
1 lg onion, chopped
1 tbsp ground cumin
1 tsp chili powder
2 14 oz cans chicken broth
1 28 oz can Muir Glen fire-roasted diced tomatoes
4 cups shredded cooked chicken
(from grocery store roasted chicken)
1 10 oz pkg frozen sweet whole kernel corn
2 4 oz. cans diced green Chile peppers
Handful of chopped fresh cilantro
Preparation
-Cook onion, cumin and chili powder over medium heat for 5 minutes or until tender - stirring frequently -Add broth, un-drained tomatoes, chicken, corn, un-drained chili peppers, and cilantro. -Bring to a boil then reduce heat. -Simmer, covered for 15 minutes. -Season to taste with salt and pepper. (Simmering longer allows the flavors to meld) Serve with bowls of grated cheese, guacamole, sour cream and homemade corn chips.
Homemade corn chips: -Cut uncooked corn tortillas into quarters -Drop in frying pan of HOT corn oil. -Just before browning, drain (one by one, use long tongs) in a paper towel lined bowl
- transfer (while still hot) to a brown bag with some kosher salt
- Shake to remove oil (May be made one day ahead. Store in a zip lock bag.
