Southwest-Style Chicken Corn Chowder

• 8 cups chicken stock or 8 cups canned broth, to 8 cups
• 4 boneless skinless chicken breasts or 1 lb boneless skinless chicken breast
• 1 (28 ounce) can fire-roasted tomatoes
• 1 sweet onion
• 12-34 cup diced sweet red pepper
• 12-34 cup diced green pepper
• 12-34 cup corn
• 2 tablespoons ground cumin
• diced avocado (optional)
• shredded cheese (optional)
• diced green onion (optional)
• corn tortilla strips (optional)

1. Heat 8 cups chicken stock in a stockpot or dutch oven.
2. Dice the chicken breast and poach in the hot stock (about 20 minutes).
3. Skim the foam off the top.
4. Add the tomatoes (break apart if the can is whole tomatoes), onions, both peppers and cumin.
5. Simmer for 2 hours, testing for seasoning after 1.5 hours.
6. Serve immediately.
7. Top with sour cream, cheese, green onions, diced jalapeno, cilantro, tortilla strips, whatever!

chicken, chicken breasts, tomatoes, sweet onion, sweet red pepper, green pepper, corn, ground cumin, avocado, cheese, green onion, corn tortilla

Taken from www.food.com/recipe/southwest-style-chicken-corn-chowder-522041 (may not work)