Torilla Soup

Servings: 4

2 large chicken breasts, boiled and cut up (no bones)

2 T Olive Oil

2 large onions

1 can diced green chillies (40z drained)

1 tsp chili powder

1 tsp cumin, ground

1 large clove garlic, minced

1/2 tsp cayenne pepper

6 cups chicken broth

16oz plum tomatoes, diced

1 cup frozen corn

1/2 cup cilantro, freshly chopped

1/3 cup parsley

salt and pepper

baked tortilla chips

In large saucepan, heat oil at medium high., saute onion until translucent. Add chillies, and spices and stir for one minute. Add stock, tomato and juices, bring to near boil. Add chicken and simmer 3-5 minutes. Mix in corn and cilantro, simmer 1 minute.Serve with chips sprinkled liberally over soup.