1 ½ pounds boneless, skinless chicken breasts
4 cups water
½ cup chopped onion
2 cloves garlic, minced
1 Tbsp canola oil
4 cups reduced-sodium canned chicken broth
¼ tsp cayenne pepper
16 ounces fresh or frozen white corn
1 (10-ounce) can diced tomatoes with green chilies
salt and pepper to taste
6 ounces Cabot 50% reduced fat Cheddar, grated (about 1 ½ cups)
Directions1. In saucepan, combine chicken breasts and water. Bring to gentle simmer and cook just until set in center.
2. Meanwhile, in medium skillet over medium heat, combine onion, garlic and oil; cook stirring, until onions are tender. Set aside.
3. Transfer cooked chicken to plate to cool. Strain cooking liquid into another sauces pan.
4. Add canned broth to cooking liquid and bring to a simmer. Add corn and cook for 5 minutes. Add tomatoes, reserved onion mixture and cayenne and cook until heated through. Add salt and pepper to taste.
5. 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.