1. Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done. 2. Remove chicken from pot and place on a cutting board. 3. Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot. 4. Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder. 5. Serve while hot. Also good reheated the next day. 6. Garnish with a squeeze of fresh lime and your favorite toppings. ---------------------------------------------------------------------------
Nutrition
Ingredients
