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Servings Per Recipe: 4
Amount Per Serving
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Remove and discard the skin from the chicken. Place the entire chicken and the broth in a large pot over medium heat. Simmer for 20 minutes.
Transfer the chicken to a plate to cool. Strain the broth into another saucepan. Shred the chicken meat and add it to the broth, along with the onion, jalapenos, and tomatoes and their juices.
Place over medium heat and cook for 5 minutes. Add the corn and heat until warmed through, about 3 minutes. Place some of the tortilla chips in each bowl.
Ladle in the soup and top with the cilantro, avocado, Feta, and the remaining chips. Serve the lime wedges on the side.
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