1 cooked rotisserie chicken deboned and shredded into bite size pieces
1 onion chopped
2 cloves garlic, chopped
1-2 serrano peppers, chopped
2 tablespoons New Mexico chili powder
2 can diced tomatoes, drained
4 cans chicken broth
1 can corn, drained
Tortilla chips, low salt or no salt taste best
1 cup shredded cheddar cheese
1 onion, chopped
1 bunch cilantro, chopped
No nutrition information available
1. Sauté onions, garlic and peppers in oil over medium heat in large stock pan until onions are soft.
2. Add tomatoes and chili powder and cook another couple of minutes, stirring occasionally. Add chicken stock and allow the stock to warm up.
3. Add the chicken and corn, warming the soup to serving temperature. Crush a handful of tortilla chips into each of the serving bowls.
4. Ladle soup on top of chips, each person can choose their own garnish.