Very flavorful soup. Grocery stores now stock already minced cilantro in the salad section which is a great time saver. Use less chicken broth if you want a thicker soup as the recipe below tends to have alot of broth. Leftover corn tortillas brushed with oil, cut into sixths and baked in the oven are a great low fat version of the chips that you buy in the stores.
8 C. Chicken broth
2 ½ lb. Chicken
1 Onion, chopped
1 Jalapeno, minced
15 oz. Tomatoes, diced
1 Tbsp. Veg. Oil
½ Bunch Cilantro, minced
3 Tbsp. Lime juice
1 C. Frozen Corn
Tortilla Chips, broken
Boil chicken in salted water until cooked through. Remove and let cool. Shred. Heat oil in Dutch oven. Sauté onion and jalapeno until softened. Add broth, tomatoes, lime, cilantro, corn, chicken, salt and pepper. Simmer until flavors blend and soup is reduced by about 1 Cup. Ladle into bowls and top with the chips.
