Directions
- In a large pot, bring the broth to boil.
- Wash and cut into cubes chicken, garlic, onions, peppers, and chili. Season with salt and pepper.
- Fry the vegetables and chicken for about 10 minutes.
- Add vegetables, chicken, and corn to the boiling broth.
- Cook until the vegetables are soft and the chicken is cooked (about 15 minutes).
- Add tomatoes and spices, cook for another 20-30 minutes.
- Serve with nachos or a baked tortilla.
Ingredients
2.5 l of chicken broth
400 g of chicken breast
1 chili pepper
3 large bell peppers
2 medium onions
2 cloves of garlic
1 can of corn
2 cans of tomatoes (800 g total)
1 tbsp. of sweet pepper, dried parsley, oregano, hot pepper, and minced cumin
salt and pepper to taste
Mexico
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