3 chicken thighs, de-boned and skinned
1 Tablespoon oil
1 Tablespoon garlic powder
1 teaspoon chicken bouillon
1 teaspoon taco seasoning
1 yellow onion
2 green Ortega chilies
1 Tablespoon lime juice
1 (15.25-oz.) can corn
1 (14.5-oz.) can diced tomatoes
Shredded cheddar cheese, sour cream, and tortilla chips, for serving
Dice chicken and fry in oil until brown. Sauté chicken with garlic, bouillon, and taco seasoning for about 5 minutes or so. Stir occasionally; meanwhile dice onion and green chilies. Add to chicken and sauté 5 minutes or until the onion looks clear. Spray with lime juice. Pour in corn and tomatoes without draining. Cover and simmer for 10 minutes or until ready to eat. (Transfer to crock pot if not serving for hours.) Place a few tortilla chips in the bottom each bowl before pouring soup over it. Top with shredded cheese and a dollop of sour cream. (makes approximately 6 servings)