Easy Chicken Tortilla Coup

• 2 garlic cloves, peeled and minced
• 1 medium yellow onion, peeled and chopped
• 1 tablespoon extra-virgin olive oil
• 2 chicken breasts, skinless uncooked thinly sliced
• 5 cups chicken broth
• 2 fresh carrots, peeled and chopped
• 16 ounces diced tomatoes, undrained
• 12 cup long grain white rice, uncooked
• 3 12 ounces diced green chilies
• 12 ounces kernel corn, drained
• 7 ounces black olives, sliced
• 2 cups tortilla chips

1. First saute for 3-4 minutes the garlic, onion & olive oil.
2. Add the chicken and brown on all sides, stirring occasionally.
3. Add the broth, carrots, tomatoes, rice, chiles, corn and olives.
4. Put the lid on and cook till rice is done (about 20 mins).
5. To serve place 1/2 cup tortilla chips in each of the 4 soup bowls and ladle the soup over the chips.
6. I also make this with tortilla strips (salad toppings) and cheese instead of over the tortilla chips.

garlic, yellow onion, extravirgin olive oil, chicken breasts, chicken broth, fresh carrots, tomatoes, long grain white rice, green chilies, kernel corn, black olives, tortilla chips

Taken from www.food.com/recipe/easy-chicken-tortilla-coup-427096 (may not work)