Ingredients
1tbspolive oil
1smallwhite onion,chopped
2jalapeños,seeded and chopped
half a chayote,diced, optional
3clovesgarlic,minced
4cupschicken broth
28ozcan crushed tomatoes
1cupwhole-kernel corn,canned or frozen
3chipotles in adobo sauce,roughly chopped
1tbspadobo sauce
2cupsshredded cooked chicken
1cupcooked white rice
⅔cupsalsa verde
juice of half a lime
salt and pepper
diced avocado
fresh cilantro
tortilla chips
crumbled queso fresco
additional lime wedges
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion, jalapenos, and chayote, and saute for 5 minutes until the onion is translucent and tender.
Add garlic and saute for an additional minute until fragrant.
Add chicken broth, tomatoes, corn, chipotles, adobo sauce, and stir to combine.
Heat until nearly boiling, then reduce heat to medium-low and let simmer for at least 10 minutes.
Stir in the chicken, rice, salsa verde, and lime juice, and then season with salt and pepper.
Serve warm garnished with lots of fresh avocado, cilantro, tortilla chips and queso fresco.
