I was so thrilled when this soup turned out so good. I had searched for a recipe online, but didn’t have all the ingredients of the recipes I found. So, I made it up, adjusting it as to what I thought was in the soup. Perfection on the first time. That doesn’t happen very often. I’m thrilled when it does.
In large soup pot, sauté onions, peppers, and garlic for a couple of minutes. Add cilantro, cumin and paprika and cook for another minute.
Sprinkle chicken with garlic salt and pepper. Add the chicken to the soup pot that has the sautéed vegetables and brown lightly on both sides. Leave the chicken in the pot and move on to step 3.
In the same pot as the sautéed vegetables and browned chicken, add chicken broth, 1 can of Rotel, 1 can of Del Monte, water, 1 can of corn (save the other for the end) and better than bouillon. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
Remove chicken from pot and, using two forks, shred the chicken.
(Optional) Using an emulsion blender and with the chicken not in the soup, blend the soup until it is to your desired texture. I like it a little chunky, so I only pulse blend for a couple times. You can choose to skip this step, it just depends on if you like little chunks of tomatoes in your soup or not.
Add back in the chicken and the remaining can of corn. Cover and simmer until you are ready to eat.
Serve topped with tortilla chips.
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