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.
2 bone-in chicken breast halves
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-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
Suggested Toppings: crushed tortilla chips, sour cream, fresh cilantro sprigs
- Bring first 4 ingredients to a boil in a Dutch oven or soup kettle. Cover, reduce heat, and simmer, stirring occasionally, 1 hour.
- Remove chicken from Dutch oven, and cool slightly. Bone chicken, and chop meat.
- Stir chicken, corn, and next 5 ingredients into broth mixture; cook 10 minutes or until thoroughly heated.
- Serve with desired toppings.
Makes 4 servings.