Ingredients
- 1 onion
- thinly sliced
- 1 tablespoon olive oil
- 2 teaspoons oregano
- dried
- 1 garlic clove
- 12 teaspoon cumin
- 28 ounces chicken broth
- roughly 2 cans
- 10 ounces corn
- frozen package
- 4 ounces green chilies
- small can undrained
- 2 14 ounces olives
- sliced small can
- 34 lb boneless skinless chicken breast
- cilantro (optional)
Instructions
- Combine onion, oil, oregano, garlic and cumin in larpot.
- Cover and cook over medium heat about 6 minutes or until onion is tender, stirring occasionally.
- Stir broth, corn, chilies and olives into onion mizture.
- Cover and bring to a boil over high heat.
- While soup is cooking, cut chicken into thin strips.
- Add to soup.
- Recude heat to medium-low and cook for 3-4 minutes or until chicken is no longer pink.
- Sprinkle with cilantro if that floats your boat.
- Also, to kick up the heat use two cans of chilies.
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