Yields: 6 Servings Prep: 20 minutes Mins



1 large onion, thinly sliced
1 tablespoon olive oil
2 teaspoons dried oregano leaves
1 clove garlic, minced
½ teaspoon ground cumin
2 cans (about 14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
2 cans (4 ounces each) ORTEGA Diced Green Chiles, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained


Combine onion, oil, oregano, garlic and cumin in Dutch oven. Cover and cook over medium heat about 6 minutes or until onion is tender, stirring occasionally.

Stir broth, corn, chilies and olives into onion mixture. Cover and bring to a boil over high heat.

While soup is cooking, cut chicken into thin strips. Add to soup. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until chicken is no longer pink. Garnish with cilantro, if desired.
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