Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
1 tsp. olive oil
1 large onion (diced)
2 ribs celery (diced)
2 large carrots (diced)
3 ears corn (cut kernels off cob)
1 lb. boneless skinless chicken thighs (cubed)
2 tsp. ground cumin
1 tsp. paprika
1 tsp. chili powder
6 cups water
1/2 tsp. salt
Fresh ground black pepper (to taste)
16 tortilla chips
Place the olive oil in a medium stock pot over medium high heat. Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and carrots and cook for another 3 minutes, stirring frequently. Add the corn and chicken and cook for about 2 minutes.
Add the cumin, paprika, chili powder, water, salt and pepper. Stir well. Reduce the heat until the soup is simmering. Cook for about 45 minutes, stirring occasionally.
Serve topped with crumbled tortilla chips.
