- 2 cups roasted chicken breast, chopped
- 16 ounces green chile, canned or frozen
- 1 cup fire roasted corn
- 16 ounce of tomatillo salsa
- 12 ounces fire roasted tomatoes
- 4 cups chicken broth
- 2 tablespoon olive oil
- 1 medium onion; chopped finely
- 2 cloves garlic; finely minced
- Salt to taste
- Avocado
- Cilantro leaves
- Sliced Jalapeno Peppers
- Lime
- Tortilla Chips
- In a large soup pot over medium heat add olive oil, onion and garlic. Allow to cook until onion is translucent about 5 minutes, being careful not to brown the garlic. Add chicken broth, chicken, fire roasted tomatoes and tomatillo salsa, fire roasted corn, mix well and allow soup to come to a boil. Season with salt. Allow to cook about 15 – 20 minutes. Serve and garnish with cilantro, tortilla chips, jalapeno slice and top with sliced avocado. Enjoy!