Ingredients
- 1 tea. cumin
- 1 tea. schile powder
- 1/2 tea. salt
- 1/2 tea. pepper
- 2 lb. boneless, skinless chicken breasts, cut into 1/2" pieces
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 onion, chopped
- 2 jalapenos, seeded and minced
- 1 Tbsp. minced garlic
- 2 (32 oz) cartons chicken broth
- 1 (28 oz) can crushed tomatoes or tomatillos
- 1 (15 oz) can red or green enchiladas sauce
- 1 (10 oz) can diced tomatoes with green chiles
- 1/4 cup chopped fresh cilantro
- 2 cups crushed tortilla chips, plus more for serving
- 2 cups frozen corn, thawed
- sour cream
- sliced green onions
Preparation
Step 1
In a medium bowl, stir together cumin and next 3 ingredients. Add chicken, tossing to coat.
in a large Dutch oven, heat oil over medium-high heat. Add chicken, and cook, stirring occasionally, for 6 minutes or until browned on all sides. Remove from pan, and set aside.
In same pan, melt butter over medium heat. Add onion, jalapeno and garlic; cook, stirring frequently, for 5 minutes or until vegetables are tender. Stir in broth and next 4 ingredients; bring to a boil, reduce heat, and simmer for 20 minutes. Add tortilla chips, and cook, stirring occasionally, for 10 minutes.
Working in batche3s, pour mixture into a blender. Secure lid and remove center piece of blender lid to allow steam to escape. Place a towel over opening in lid to avoid splatters, and process until smooth. Return all soup to pan.
Stir corn and cooked chicken into soup, and simmer for 5-6 minutes or until heated through.
Top servings with chips, sour cream and green onion.