- 6
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Ingredients
- 1 1/4 pounds skinless, boneless chicken thighs or breast halves
- 3 14-ounce cans reduced-sodium chicken broth
- 1 14 1/2-ounce can diced tomatoes, undrained
- 1/2 cup chopped onion (1 medium)
- 1/4 cup chopped green sweet pepper
- 1 to 2 tsps. chili powder
- 1/2 tsp. ground cumin
- 1/8 tsp. black pepper
- 1 cup frozen loose-pack whole kernel corn
- 3 cups tortilla chips, coarsely crushed
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 avocado, seeded, peeled, and cut into chunks (optional)
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Preparation
Step 1
Cut chicken into bite-size pieces; set aside. In a 4-quart Dutch oven combine chicken broth, undrained tomatoes, onion, sweet pepper, chili powder, cumin, and black pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more.
Sprinkle each serving with tortilla chips and cheese. If desired, top with avocado, cilantro, and/or sliced jalapeño peppers; serve with lime wedges.