Serves: 4
Total Calories: 830
1. Heat the oil in a large heavy pot. Add the onion and cook, stirring, until the edges start to brown, 3 to 4 minutes. Add the garlic, chili powder, cumin, oregano, and tomatoes. Cook, stirring frequently, until the tomato juices have evaporated and the mixture is almost dry, 3 to 4 minutes. Add the broth and salt. Bring to a boil. Add the chicken. Cover the pan, reduce the heat to low, and simmer until the chicken is cooked through, about 10 minutes.
2. Using tongs, remove the chicken breasts, cool, then shred the meat. Add the corn and green onions. Cook 3 minutes. Return the chicken to the pan and cook 3 more minutes. Serve hot, garnished with chopped cilantro and lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Corn and Chicken Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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