A hearty stew-like chicken soup made with onion, corn, green chiles and fresh cilantro, thickened with fresh corn tortillas and served topped with crispy crushed tortilla chips and sour cream.

Chicken-Corn-Tortilla Soup

2 split chicken breasts
5 cups chicken broth
1 large onion, chopped
4 (6-inch) corn tortillas, coarsely chopped
1 (16-ounce) package frozen whole kernel corn
1 (4.5-ounce) can diced green chiles
1/2 cup sour cream
3 tablespoons chopped fresh cilantro
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper

Toppings: crushed tortilla chips, sour cream, fresh cilantro sprigs

1. Bring first 4 ingredients to a boil in a Dutch oven or soup kettle. Cover, reduce heat, and simmer, stirring occasionally, 1 hour.
2. Remove chicken from Dutch oven, and cool slightly. Bone chicken, and chop meat.
3. Stir chicken, corn, and next 5 ingredients into broth mixture; cook 10 minutes or until thoroughly heated.
4. Serve with desired toppings.

Makes 8 cups.