Makes 8 servings

(Sources include: Cabot Creamery)


  • 1½ pounds boneless, skinless halal Al-Safa chicken breasts
  • 4 cups water
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon canola oil
  • 4 cups home-made halal chicken broth*
  • 16 ounces fresh or frozen white corn
  • 1 (10-ounce) can diced tomatoes with green chilies
  • corn tortilla chips
  • 1 (8-ounce) package halal Cabot Cheese, grated

Step 1

In saucepan, combine chicken breasts and water. Bring to gentle simmer and cook.

Step 2

Meanwhile, in medium skillet over medium heat, combine onion, garlic and oil; cook, stirring, until onions are tender. Set aside.

Step 3

Transfer cooked chicken to plate to cool. Strain cooking liquid into another saucepan. 4.Add broth to cooking liquid and bring to simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture and cook until heated through.

Step 4

In each of eight large soup bowls, arrange about 8 tortilla chips. Shred cooled chicken and divide among bowls. Ladle hot soup over chips and chicken; top with grated cheese.