- 8 cups chicken broth
- 1 large onion, chopped
- 1/2 pound thin-skinned potatoes, scrubbed and cut into 1/2-inch cubes
- 1 (14.5 ounce) can diced tomatoes
- 1 tablespoon grated lemon peel (yellow part only)
- 1 teaspoon crumbled dried tarragon
- 1/4 teaspoon pepper
- 2 Anaheim chilies, stemmed, seeded, and chopped
- 1 (2 pound) deli-roasted chicken
- 2 cups frozen Safeway SELECT Sweet White Corn
- In a 5- to 6-quart pan over high heat, combine broth, onion, potatoes, diced tomatoes and their juice, lemon peel, tarragon, and pepper. Bring to a boil over high heat, then reduce heat, cover, and simmer until potatoes are tender when pierced, about 10 minutes. Add chilies and simmer 5 minutes.
- Meanwhile, discard skin and fat from chicken and pull meat off bones. Chop meat into bite-size pieces.
- When potatoes are tender, add chicken meat and corn to soup. Simmer until heated through, about 5 minutes. Ladle into bowls.