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1. Add chicken thighs and cold water to stockpot.
2. Bring to a boil over medium high heat.
3. Reduce heat to low. Cover and simmer 25 minutes.
4. Add additional water, if necessary keep chicken covered.
5. Remove chicken to cutting board.
6. Add chicken broth to stockpot. Bring to a boil.
7. Stir in black beans, whole kernel corn, diced tomatoes, ground cumin, and dried oregano.
8. Simmer 5 minutes.
9. Remove chicken meat from thigh bones. Shred with a fork.
10. Stir shredded chicken and tortilla chips into soup.
11. Simmer 1 minute.
12. Remove soup from heat.
13. Stir in cilantro. Garnish with lime wedges.
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