Ingredients
2tspolive oil
½cuponiondiced
2celery stalkssliced
2carrotspeeled, halved and sliced
4ozgreen chiliscan, diced
2cupschickencooked, diced or shredded
15oztomatoescan, diced, do not drain
2tbsptaco seasoning
6cupschicken broth
1russet potatopeeled and diced
Salt and pepperto taste
½cupcornfrozen, fresh or canned
2tbspcilantrochopped
Preparation
Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, and carrots and cook for 3 to 5 minutes or until softened.
Add the green chiles, chicken, tomatoes, and taco seasoning to the pot, along with salt and pepper to taste. Stir to combine.
Add the chicken broth and potato. Bring to a simmer.
Cook for 20 to 25 minutes or until the potatoes are tender. Stir in the corn.
Cook for 2 to 3 more minutes, then top with cilantro and serve.
