Step 2: Sauté your white breast chicken (cut it into cubes). Use very little oil to keep it healthy. Add Salt and pepper, cumin, and coriander for some kick.
Step 4: Add the cooked chicken to the veggies, and add chicken stock (we use low sodium), corn, and tortilla chip (the tortilla chips give the soup salt so no need to overly salt this dish!) Sandy prefers to cook on low for about an hour till the flavors all come together (but go fifteen minutes on medium low if you’re too hungry to wait!)
Step 6: Ladle a bowl and add your garnishes! Enjoy and let me know how it turns out!