Years ago, after many tweaks, I ended up with the following recipe that continues to be a favorite with friends and family.
1 can (49.5 ounces) chicken broth
1 can (15.25 ounces) whole corn kernels, drained
3 cans (10 ounces) chillis and tomatoes diced, mild, drained
1 can (10 ounces) chillis and tomatoes diced, extra hot, drained (Optional, if you want a lot of spice)
1 can (28 ounces) diced, peeled tomatoes, drained
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon cilantro leaves
1 1/2 pounds boneless, skinless, chicken breasts
1 package mozzarella cheese, shredded
1 medium avocado, sliced (Optional)
1 bag Tostitos brand tortilla chips, lime flavor
1 package (8 ounces) Spanish (or Mexican Rice)
3/4 cup water
1 taco seasoning packet
1. Cook rice as directed on package.
2. In a pot, boil chicken for 40 minutes then drain.
3. Shred chicken and place in a pan with water and seasoning packet. On Medium heat, stir until well blended.
4. In a large pot, over medium heat, combine chicken broth, chillis & tomatoes, tomatoes, garlic powder, onion powder, cilantro and cumin. Use a hand mixer to purée.
5. To the large pot, add corn, rice and chicken.
6. Cover and simmer on medium low for about 30-45 minutes.
7. Serve in a bowl then add cheese, tortilla chips and avocado slices.