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Ingredients:
2 T. vegetable oil
1 green pepper, chopped
1 onion, chopped
1 C. chopped celery
2 cloves garlic, minced
1 4-oz. can chopped green chilies
2 to 3 C. chopped, stewed chicken breasts
6 C. chicken broth (Use broth from cooked breasts. May need to add 1 can broth.)
1 10 1/2 -oz. can tomato soup
1 14 1/2-oz. can diced tomatoes
2 C. frozen or canned whole kernel corn (I use only about 3/4 C )
2 to 3 teaspoons Worcestershire sauce
1 teaspoon cumin
2 teaspoons chili powder
1 to 2 teaspoons Paul Prudhomme's Poultry Magic seasoning
salt and pepper
Tortilla chips
Grated Pepper Jack and/or Monterey Jack cheese
Instructions: In Dutch oven, heat oil and saute green pepper, onion, garlic, celery and chilies until tender. Add rest of ingredients except chips and cheese and simmer for 3 to 4 hours. Serve with crushed tortilla chips and shredded cheese sprinkled on top.
