Santa Fe Arts and Culture Magazine: View Article

Speedy Chicken Chile Soup

6 servings

2 whole large chicken breasts, skinned and boned

2 ears corn or 1 (15-ounce) can whole-kernel corn, drained

2 cups water

1 (14-ounce) can beef broth

1 (14-ounce) can chicken broth

1 (14 1/2-ounce) can tomatoes, chopped, undrained

1/2 cup onion, chopped

1 green pepper, chopped

2 chiles, roasted, peeled and sliced or 1 small can chopped green chile

1/2 teaspoon ground cumin

1/8 teaspoon black pepper

3 cups tortilla chips, coarsely crushed

1 cup grated cheese

1 avocado, diced

Cilantro, snipped

Lime wedges

Cut chicken into small cubes, set aside. Cut corn off the cob. In a large saucepan, combine water, broths, undrained tomatoes, onion and green pepper. Bring to a boil. Add chicken, reduce heat, cover and simmer for 10 minutes. Add corn, chile, cumin and pepper; simmer, covered, for 10 minutes. To serve, place crushed chips in bowls, ladle soup over chips. Sprinkle with cheese, avocado, cilantro and garnish with lime wedges.