Cook chicken, remove bone
Save stock for soup
1 lg. onion, chopped
4 sm. peeled California chilies
4 tbsp. olive oil or butter
4 (8 oz.) pkg. frozen corn
Bouillon added to chicken stock
Cilantro
Tortilla chips
Monterey Jack cheese

Saute onions in oil. Add chili and saute. Put in blender to puree. Add broth and chicken pieces. Add cilantro and salt and pepper. Puree 2 cups of corn with a little of the broth and add to soup. Add rest of corn whole.

Put grated cheese in cup; add chips, then soup. Put sour cream dab on top. Specialty at the Tiffin Shop, Shermon.