Ingredients
2lbchicken,cut of your choice, diced
2tspchili powder
2tspcumin
½tsppepper
3garlic cloves,minced
1onion,chopped
3bell peppers,chopped
2limes
14oztomato,crushed
48fl ozchicken broth
½cupcream
6corn soft tortillas
1cupfrozen corn
avocado
cilantro
cotija cheese
Preparation
In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for about 3 minutes.
Add the garlic, onion, and bell peppers, and cook until the onions are clear.
Add the juice of 2 limes, crushed tomato, chicken broth, and cream, then bring to a boil.
Submerge the corn and corn tortillas in the soup. Reduce heat, cover, and simmer for about 20 minutes.
Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese, if using.
