The Farmer Family Cookbook

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Ingredients

• 20.5 tbsp oil
• 10.25 onion, finely diced
• 10.25 yellow bell pepper, diced
• 10.25 jalapeno, seeded and diced
• .50.125 tsp ground cumin
• 328 oz low-sodium chicken broth
• 10.25 (14.5 oz) can diced Mexican style tomatoes
• 10.25 cup frozen corn
• .250.0625 cup roughly chopped cilantro, plus 2 tbsp
• 10.25 (12 oz) boneless skinless chicken breast, grilled and diced
• Salt and pepper to taste
• 10.25 cup crushed tortilla chips
• Sour cream
• Monterrey jack cheese, shredded
• 20.5 limes, wedged

Steps

1. Heat oil in a large pot over medium high heat. Saute onions, bell pepper, jalapenos, salt, and pepper. Cook until onions become translucent. Stir in cumin. Add chicken broth, tomatoes, corn, and 1/4 cup cilantro. Add chicken and heat for 10 minutes. Serve and top with with tortilla chips, sour cream, cheese, limes, and remaining cilantro.