Ingredients
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8 cups chicken broth
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1 onion, chopped
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1 (14 1/2 ounce) can diced tomatoes
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1 tablespoon grated lemon, rind of (yellow part only)
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1 teaspoon crumbled dried tarragon
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1/4 teaspoon pepper
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2 anaheim chilies, stemmed,seeded and chopped (about 3 oz)
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1 roasted chicken
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2 cups frozen white corn
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fresh cilantro leaves, chopped
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1/2 lb thin-skinned potato, scrubbed and cut into 1/2 inch cubes
Instructions
- In a 6- to 8-quart pan over high heat, combine broth, onion, potatoes, diced tomatoes and their juice, lemon peel, tarragon, and pepper.
- Bring to a boil over high heat, then reduce heat, cover and simmer until potatoes are tender when pierced, about 10 minutes.
- Add chilies and simmer 5 minutes.
- Meanwhile, discard skin and fat from chicken and pull meat off bones.
- Chop meat into bite-size pieces.
- When potatoes are tender, add chicken meat and corn to soup.
- Simmer until heated through, about 5 minutes. Sprinkle with cilantro if desired.