Source:

Angela Creighton

Serves/Makes:2

Ingredients

• 2 tsp (10 ml) chili powder
• 3 cups (700 ml) chicken broth
• 1 can (15 - 16 oz (448 grm).) Mexican-style stewed tomatoes, coarsely mashed
• 1 pkg. frozen corn and lima bean succotash
• 2 cups (475 ml) (8 oz (224 grm).) diced cooked chicken
• 1 cup (225 ml) coarsely broken corn tortilla chips
• 2 tsp (10 ml) minced jalapeno chili peppers
• 2 tsp (10 ml) sour cream

Preparation

• Place chili powder in heavy medium saucepan.
• Stir over low heat just until fragrant, about 1 minute.
• Add broth and tomatoes with their juices.
• Increase heat and bring to boil.
• Add succotash, chicken, 1/3 cup (80 ml) corn chips and minced peppers.
• Simmer until vegetables are tender, about 10 minutes.
• Season soup to taste with salt and pepper.
• Ladle soup into bowls.
• Put one tsp of sour cream in center of each bowl.
• Sprinkle with remaining corn chips.

Comments

Can be doubled.