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| Ingredients: |
1 lb. boneless,skinless chicken breasts
32 oz. chicken broth
1 medium onion, chopped
10 oz. can diced tomatoes with green chilis, undrained
4 oz. can diced tomatoes, undrained |
2 cloves garlic, minced
8 oz. frozen corn
Juice 1/2 lime
2 - 4 Tbsp. chopped cilantro
Tostado chips
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| Cooking
Instructions: |
Place chicken breasts, onion & broth in a large pot. Bring broth to a boil, reduce heat and simmer until chicken breasts are done, about 20 minutes. Remove chicken. Add remaining ingredients except tostado chips. Bring to a boil over medium heat. Reduce to a simmer. Meanwhile, cut chicken into bite-size pieces and return to the soup pot. Simmer until corn is tender or longer. When ready to serve, place tostados in a bowl and ladle
over soup. Sprinkle grated Cheddar or Monterey Jack cheese on top, if desired. |
| Additional
Comments: |
| For a side dish, when I have company, I will layer refried beans, guacamole, cheese, tomatoes, green onions, sour cream and black olives in a margarita glass. |
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