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1
I use broth made from scratch and always on hand in the freezer.
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2
Take your chicken broth and bring to boil.
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3
Place the chicken breasts in the broth and boil until just done.
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4
Turn off the heat and let rest while you cut up your veggies.
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5
Take the chicken out of the broth and let cool on a separate plate.
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6
Heat the broth up and add in your corn.
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7
After you cut the kernels from the cob, with a spoon, scrape the cob and get all of the remaining juices and small bottom parts of the corn.
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8
Add all of this to the broth and bring to a slight boil.
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9
In another pan, add a couple of tablespoons of canola oil and sweat down the onions, jalapenos, and bell peppers.
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10
After the onions have become slightly translucent turn up the heat to brown the mixture some.
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11
Add the diced tomatoes to this mixture and heat through.
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12
Add the slightly browned veggies to the broth and corn.
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13
Add all of the spices listed and bring to a boil letting it simmer for 15 to 20 minutes.
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14
While the veggies are simmering take the chicken breasts and shread with your fingers.
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15
Add the shreaded chicken to the pot and boil for another 15 minutes.
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16
Turn off the heat and let sit about 5 minutes before serving.
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17
If you think the soup needs more fluid you may add some more water or chicken broth.
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18
Sometimes I add a half a can of beer to the liquids because it adds a nice flavor, but this is optional.
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19
Serve with the fried and drained tortilla strips.
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20
Most corn tortillas are sodium free so frying them yourself cuts back on the salt from chips found at the store.
