1 onion chopped
1 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp chili powder
1 tsp oregano
1 - 28 oz. can diced tomatoes
48 oz. chicken broth
1 - 16 oz. bag of frozen corn
1 - 4 oz. can chopped green chiles
1/4 cup chopped fresh cilantro (or equivalent dried)
2 boneless chicken breast halves, cooked and cut into bite size pieces.
1. In medium pot, saute onion and garlic in olive oil. Stir in spices, broth and tomatoes. Bring to boil, then simmer 10 minutes.
2. Add corn, chile peppers, and chicken. Simmer 10 more minutes.
Serve with tortilla chips, sliced avocado, sour cream, shredded Monterey Jack cheese, chopped green onions, and if you are snowed in like me, a giant margarita.