- 2 boneless chicken breasts
- 1/2 teaspoon olive oil
- 1 medium onion, chopped
- 1/2 teaspoon garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 can (14 ounces) tomatoes, crushed
- 2 cans (14.5 ounce) chicken broth
- 2 cups water
- 1/2 cup corn
- 1/4 cup cilantro, chopped
- Tortilla chips, juliened
- 1/2 cup jack cheese, shredded
- Avocado, sliced
Directions:
- In a large pot saute the chicken in the oil for 5 minutes then add the onion and garlic and mix well.
- Stir in chilli powder, oregano, tomatoes, chicken broth and water. Bring to boil and simmer for 5 to 10 minutes.
- Add corn and cilantro, simmer for 10 minutes.
- Pour soup into bowls and garnish with strips of tortilla chips, cheese and avocado.
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