Follow these steps for perfect results
olive oil
sweet onion
chopped
garlic
minced
green chilies
cooked chicken
diced
chicken broth
roma tomatoes
diced
sweet corn
drained
cilantro
ground cumin
avocado
diced
sour cream
tortilla chips
monterey jack cheese
lime wedges
Heat olive oil in a large pot over medium-low heat.
Add chopped onion and minced garlic and simmer until onions are translucent.
Add green chilies and cook for a few minutes.
Add diced chicken, chicken broth, chopped tomatoes, and drained corn.
Bring to a simmer, cover, and cook for 30 minutes.
Add cilantro and cumin.
Simmer for 10 more minutes.
Place a handful of tortilla chips in a bowl.
Top with cheese.
Ladle soup over chips and cheese.
Garnish with avocado and/or sour cream.
Add lime wedge and serve.
Expert advice for the best results
For a smoky flavor, grill the tomatoes before dicing.
Add a dollop of Greek yogurt instead of sour cream for a healthier option.
Adjust the amount of green chilies to your preferred level of spiciness.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance.
Ladle into bowls and garnish generously.
Serve with a side of warm cornbread.
Offer a variety of toppings, such as cilantro, avocado, sour cream, and lime wedges.
Light and refreshing
Discover the story behind this recipe
A popular and comforting dish served throughout Mexico.
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