Southwestern Lemon Chicken Soup with Chilies

• 8 cups chicken broth
• 1 onion, chopped
• 12 lb thin-skinned potato, scrubbed and cut into 1/2 inch cubes
• 1 (14 1/2 ounce) can diced tomatoes
• 1 tablespoon grated lemon, rind of (yellow part only)
• 1 teaspoon crumbled dried tarragon
• 14 teaspoon pepper
• 2 anaheim chilies, stemmed,seeded and chopped (about 3 oz)
• 1 roasted chicken
• 2 cups frozen white corn
• fresh cilantro leaves, chopped (optional)

1. In a 6- to 8-quart pan over high heat, combine broth, onion, potatoes, diced tomatoes and their juice, lemon peel, tarragon, and pepper.
2. Bring to a boil over high heat, then reduce heat, cover and simmer until potatoes are tender when pierced, about 10 minutes.
3. Add chilies and simmer 5 minutes.
4. Meanwhile, discard skin and fat from chicken and pull meat off bones.
5. Chop meat into bite-size pieces.
6. When potatoes are tender, add chicken meat and corn to soup.
7. Simmer until heated through, about 5 minutes.
8. Sprinkle with cilantro if desired.

chicken broth, onion, thinskinned potato, tomatoes, grated lemon, tarragon, pepper, anaheim chilies, chicken, frozen white corn, cilantro

Taken from www.food.com/recipe/southwestern-lemon-chicken-soup-with-chilies-63248 (may not work)