Ingredients
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2 tbsp olive oil
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½ cup onion, diced
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2 cloves garlic, minced
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1 tsp cumin
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1 tsp chili powder
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1-2 tsp salt
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4 cups chicken broth
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3-4 cups Foster Farms Shredded Chicken
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1 |15 oz. can diced tomatoes, with juice
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1 |15 oz. can corn or hominy, drained
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1-2 tbsp chipotle peppers in adobo sauce, chopped or green chilies
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Salad Topping:
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2 limes, cut into wedges
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4 radishes, sliced
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1 cup romaine lettuce, sliced
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½ cup cilantro, chopped
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1 avocado, sliced or chopped
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½ cup cheese, grated
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2 cups tortilla chips or strips
Directions
- 1. Heat oil in a large saucepan. Add onion and garlic and sauté until soft.
2. Blend in spices, and then stir in the rest of the ingredients. Bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. To serve, ladle soup into large bowls, and top with fresh Salad Topping ingredients and tortilla chips or strips.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.