Ingredients

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

Directions