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 In Dutch oven, saute:

  • 2 Tbsp. butter
  • 1 onion, chopped
  • 2 cloves garlic, crushed

Add:

  • 2 cans corn, drained
  • 1 tsp. dried cilantro
  • 8 cups chicken broth
  • 4 cups cooked chicken breast, cubed
  • 1 can diced tomato
  • 1 can diced tomatoes and green chiles
  • 2 tsp. ground cumin
  • Salt and pepper to taste

Simmer 30-45 minutes.
Place a few tortilla chips in the bottom of soup bow.
Fill with soup. Top with grated Cheddar or Monterry Jack cheese.

Yield:  About 14 cups