Ingredients

• 3 TBSP Extra Virgin Olive Oil (I use butter)
• 1 1/2 medium onion, chopped fine
• 2 large garlic cloves
• 1 1/2 cups chopped kale
• 3 4oz can of green chilies (or less depending on your taste) –For our large batch, we use 3 cans and it was plenty spicy for our family
• 3 tsp chili powder
• 3 tsp ground cumin
• 3 tsp dried oregano
• 12 cups total water and chicken broth
• 3 14.5 oz diced tomatoes (I prefer to chop fresh roma tomatoes vs. the canned… we did use canned this time, but in the future I will chop fresh so the sizes are smalled and there are no stem chunks in the soup)
• 4 cups shredded chicken*
• 4 cups organic frozen corn
• 2/3 cups cilantro, chopped
• chopped green onions
• salt and pepper to taste
• Serve with raw grated cheese and non-GMO corn chips

*Note: (We put 2 chickens in a very large stock pot and added water and some garlic and celtic sea salt (approx. 1 TBSP) and cooked it until the chicken was falling apart… then we used metal tongs to pull the chickens out and put them in a baking dish to cool. Once cooled, we picked all the chicken off and put it back into the broth. The leftover bones were put into a new stock pot and cooked over night for future broth– then cooled and put into mason jars in our fridge.)