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KEEP SCREEN ON

Yield: Makes approximately 4 1/2 quarts

Ingredients
Ingredients
1 tablespoon vegetable oil

1 small medium onion, diced

1 small red pepper, diced

1 small yellow pepper, diced

1 poblano pepper, charred, peeled, seeded and diced

1 tablespoon chopped garlic

Ingredients


3 cups canned fire roasted tomatoes

2 1/2 quarts chicken stock

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

1 1/2 teaspoons chili powder

2 teaspoons Mexican hot sauce

2 ears sweet corn, charred, kernels removed from cob

8 boneless skinless chicken breasts, grilled and cut into bite size pieces

3 cups cheddar cheese sauce

    

1 small package corn tortillas tossed with 2 tablespoons water and 1 tablespoon of Madeira, pureed in food processor. Set aside.

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Preparation Method

  1. In a large stock pot, cook over medium heat. Saute the onions, peppers and garlic until soft.
  2. Add tomatoes, chicken stock and seasonings and bring to a boil.
  3. Add corn and tortilla puree. Simmer for 20 to 25 minutes.
  4. Add chicken and simmer another 5 to 10 minutes.
  5. Add cheese sauce and stir. Simmer for 10 minutes.

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