Ingredients:
8 cups chicken broth
1 onions, chopped
1/2 lb thin-skinned potatoes, scrubbed and cut into 1/2 inch cubes
1 (14 1/2 ounce) cans diced tomatoes
1 tablespoon grated lemons, rind of ( yellow part only)
1 teaspoon crumbled dried tarragon
1/4 teaspoon pepper
2 anaheim chilies, stemmed,seeded and chopped ( about 3 oz)
1 roasted chicken
2 cups frozen white corn
fresh cilantro leaves, chopped (optional)
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.