INGREDIENTS
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2 tablespoons vegetable oil
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1 onion, finely diced
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1 yellow bell pepper, diced
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1 jalapeno, seeded and diced
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Salt and freshly ground black pepper
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1/2 teaspoon ground cumin
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32 ounces low-sodium chicken broth
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1 (14.5-ounce) can diced Mexican style tomatoes
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1 cup frozen corn kernels, thawed
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1/4 cup roughly chopped cilantro, plus 2 tablespoons
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1 (12-ounce) boneless skinless chicken breast, diced
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1 cup crushed tortilla chips
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Sour cream, for topping
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Monterey Jack, shredded, for topping
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2 limes, wedged