• 1/4 C oil
• 1 can (48 ounces) tomatoes, diced and undrained
• 2 small can diced green chilies
• 4 C whole kernel corn
• 3 to 4 C cooked and chopped chicken
• 2 large yellow onions, diced
• 6 Tbsp lime juice
• 16 C chicken broth
• Fresh cilantro, chopped
• Shredded Mexican-ben cheese or crumbled Queso Blanco cheese
• Crushed tortilla chips
• Hot sauce and fresh avocado slices, optional
In a large stock pot, heat oil and sauté onions for several minutes. Add tomatoes, chilies, lime juice, corn and broth. Bring to a boil and reduce heat; simmer for 30 minutes. Add chicken and heat another 15 minutes. Before serving, top with cilantro, chips and cheese. Note: You can add minced garlic and/or black beans, if desired.
