32 oz. chicken broth
1 tbsp.+ Chive Jive
1 tsp. salt
1/2 tsp. olive oil
1 large onion, chopped
14.5 oz. can diced tomatoes
1 green pepper, chopped
1 jalapeno, minced
OR
1 cup chunky salsa
2 cloves garlic, minced
1--1 1/2 lb. bone-less, skin-less chicken breasts, sliced very thin on the bias
1 cup corn or hominy
juice of 1 lime
tortilla chips
monterey jack cheese, shredded, optional
sour cream, optional
green onions,optional
fresh cilantro,optional
avocado, optional
In large stock pot, bring chicken broth to boil over medium-high heat. Add tomatoes or salsa, Chive Jive, and salt and reduce to a simmer. If not using salsa, heat a skillet over medium heat, add olive oil, and sautee onion, green pepper, jalapeno pepper, and garlic until tender. Add to simmering broth. If you like, you may now saute' your chicken in the vegetable skillet; however, I prefer to poach my chicken in the broth as it absorbs the flavors of the soup and becomes amazingly tender. After the chicken is added, introduce the corn or hominy. Simmer for one hour until flavors are well melded. Just before serving, add the lime juice and adjust seasonings as needed. Crunch up some tortilla chips in the bottom of each bowl and ladle soup over the chips. Serve with a variety of toppings and an additional sprinkling of Chive Jive.
