Ingredients
1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14-1/2 ounces) crushed tomatoes, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1 pound boneless skinless chicken breast, cut into 1/2-inch cubes1 large onion, chopped1/3 cup minced fresh cilantro1 can (4 ounces) chopped green chilies1 garlic clove, minced1 teaspoon chili powder1 teaspoon ground cumin1/2 teaspoon dried oregano1/4 teaspoon cayenne pepper3 cups frozen corn, thawedCrushed tortilla chips and reduced-fat Mexican cheese blend
Preparation
In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.
