Recipes from Mexico :: Mexican Soups and Stews
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can Mexican-style diced tomatoes, undrained
1 (4 1/2 ounce) can diced mild green chiles, undrained
1 (12 to 16 ounce) can corn, drained
1 (10 to 12 ounce) can chicken breast, drained
2 Tbsp. chopped fresh cilantro
1 c. coarsely crumbled tortilla chips, preferably unsalted
In a med. saucepan, bring the broth, tomatoes and chiles to a boil. Stir in corn; reduce heat, simmer 2 mins. Add chicken, stirring gently to keep pieces from breaking up too much. Add cilantro. Simmer 1 minute until heated through.
Ladle into bowls and sprinkle and distribute with tortilla chips, stirring the chips into the hot soup.
