8 cups chicken broth
1 onion, chopped
3 large chicken breasts
¼ cup flour
3 cans mild diced green chilies
6 cloves garlic, minced
½ cup fresh cilantro, chopped
½ teaspoon ground cumin
1-2 jalapeños, seeded and chopped
2½ cups white corn
8 flour tortillas
1 diced tomato
1 In a large pot, combine broth, onion, and chicken. Heat to boiling, then reduce heat to low and simmer about 20 mintues. Remove chicken and shred by pulling it apart with two forks.
2 Use a wisk to blend the flour into ½ c. water. Add to the broth along with chilies, garlic, cilantro, cumin, jalapenos, and corn. Bring to a boil, then reduce heat to low. Add chicken and simmer 30-40 minutes.
3 Top each bowl of chili with tomato and sour cream and serve with warmed flour tortillas for dipping.