2 split chicken breasts
5 cups chicken broth
1 large onion, chopped
4 (6-inch) corn tortillas, coarsely chopped
1 (16-ounce) package frozen whole kernel corn
1 (4.5-ounce) can chopped green chilies
1/2 cup sour cream
3 tablespoons chopped fresh cilantro
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
Toppings:
crushed tortilla chips, sour cream, fresh cilantro sprigs
Bring first 4 ingredients to a boil in a Dutch oven or soup kettle. Cover, reduce heat, and simmer, stirring occasionally, 1 hour.
Remove chicken from Dutch oven, and cool slightly. Bone chicken, and chop meat.
Stir chicken, corn, and next 5 ingredients into broth mixture; cook 10 minutes or until thoroughly heated. Serve with desired toppings.
Makes 8 cups.