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Submitted by: Lynette Zeigler from South Lake Tahoe, CA
Originally shared on the web 12/13/2011

1 c. red onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 boneless, skinless chicken breasts
1 T. oil
7 c. chicken broth
9 oz. pkg. Frozen corn, thawed
1 t. ground cumin
2 c. tortilla chips, lightly crushed
1 c. shredded Cheddar cheese
Optional: sour cream, chopped fresh cilantro

Sauté onion, pepper, garlic and chicken in oil in a Dutch oven 7 to 8 minutes; remove chicken. Pour in broth; bring to a simmer. Add corn and cumin; cook 10 minutes. Shred chicken; stir into soup. Place some chips in each bowl; ladle soup over chips. Sprinkle with cheese; stir. Top with sour cream and cilantro, if desired. Serves 6-8