4 c. cooked chicken, cut into 1/2-inch cubes
8 c. Traditional Bone Stock (chicken)
1 medium onion, finely chopped
4 cloves of garlic, minced
2 large tomatoes, diced
1 c. frozen corn kernels or 2 ears of fresh corn, cut from cob
1/2 c. fresh cilantro, chopped
1/4-1/2 tsp. cayenne pepper (optional)
tortilla chips to crumble on top of soup
sour cream to garnish
1 c. Feta cheese, crumbled to garnish
1/2 c. green onions, chopped to garnish
avocado to garnish
Place chicken and stock into a large saucepan or Dutch oven over medium-high heat. Bring to a boil and reduce heat to a simmer. Add onion, garlic, tomatoes, corn, cilantro, and cayenne pepper to pot. Cook over medium heat for 5 minutes. Place some crumbled tortilla chips in each bowl. Ladle in the soup and top with garnishes as desired. Makes 6 servings.
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