Chicken Chile

• 1 whole chicken (or 4 boneless, skinless chicken breasts)
• 3 cups (700 ml) water
• salt and pepper
• 1 onion, chopped
• 1/2 tsp (2 ml) cumin
• 1/2 cup (125 ml) rice, uncooked
• 5 oz (140 grm). frozen corn (or 1 can Niblets or shoepeg)
• 1 to 2 cans chopped green chiles
• 4 to 5 fresh tomatoes, chopped (in winter, canned have worked fine)
• chopped green onion
• tortilla chips
• grated chedder cheese

1. Place chicken, water, salt and pepper, onion and cumin in a 4 qt.
2. pot and cook for one hour.
3. Remove chicken from pot, saving broth.
4. If using a whole chicken, debone and remove skin.
5. Chop or dice chicken in bite-size pieces.
6. Return chicken to pot and add rize, corn, green chiles and tomatoes.
7. Let simmer until heated through and rice is cooked.
8. Serve in soup bowls over tortilla chips and topped with grated chedder cheese and chopped green onions.

chicken, water, salt, onion, cumin, rice, frozen corn, green chiles, fresh tomatoes, green onion, tortilla chips, chedder cheese

Taken from online-cookbook.com/goto/cook/rpage/0009E5 (may not work)