Ingredients

1 tbsp (15mL) olive oil

1 onion, chopped

2 cloves garlic, finely chopped

2 tsp (10mL) ground cumin

6 cups (1.5L) chicken stock

2 cups (500mL) chopped canned tomatoes

1 tsp (5mL) salt or more to taste

1 tsp (5mL) chipotle Tabasco or to taste

2 cups (500mL) shredded cooked chicken

2 cups (500mL) frozen corn niblets

1/4 cup (50mL) chopped fresh cilantro

2 cups (500mL) tortilla chips or strips of corn tortillas fried in oil

Preparation

  1. Heat oil in a large saucepan. Add onions and garlic and cook, without browning until tender. Stir in cumin. Cook 1 to 2 minutes until very fragrant.

  2. Add chicken stock, tomatoes salt and chipotle Tabasco. Bring to a boil. Add chicken and corn. Simmer 10 minutes.

  3. Add cilantro. Remove from heat. Adjust seasoning if necessary. Sprinkle with tortilla chips.

makes 4 to 6 servings