Makes 8 servings
(Sources include: Cabot Creamery)
Ingredients
- 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.
