May 04, 2011 12:00 PM

Makes: 10 to 12 servings Hands-on time: 40 min. Total time: 1 hr., 25 min.

2 medium onions, finely diced

1 medium-size red bell pepper, finely diced

1 medium-size green pepper, finely diced

1½ cups fresh corn kernels (about 2 ears)

2 tbsp. vegetable oil

2 tbsp. minced garlic

2 lbs. chopped, cooked chicken breast

1 (12-oz.) can beer

1 (16-oz.) jar medium salsa

2 tbsp. ground cumin

2 tbsp. chili powder

1 tbsp. salt

1 tbsp. freshly ground black pepper

2 (32-oz.) containers chicken broth

2 tbsp. Worcestershire sauce

1 to 2 cups crushed tortilla chips

1½ to 2 cups (6 to 8 oz.) shredded Cheddar cheese

Toppings: tortilla chips, shredded cheddar cheese, sour cream, sliced jalapenos

1. Cook onions and next 3 ingredients in hot oil in a large Dutch oven over medium heat 2 minutes, stirring occasionally. Add garlic; cook 2 minutes.

2. Add chicken and beer; cook 2 minutes. Stir in salsa and next 6 ingredients. Bring to a boil; reduce heat and simmer 30 minutes.

3. Stir in chips and shredded cheese; cook 10 minutes. Serve with desired toppings.

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