• 4 tbsp margarin
• 2 cloves garlic
• 1 1/2 lb boneless, skinless chicken breasts
• 2 large yellow onions, cut in 1 inch squares
• 7 (14-1/2 oz.) cans chicken broth
• 1 (28 oz.) can whole peeled tomatoes, chopped (undrained)
• 2 (7 oz.) cans diced green chillies, drained
• 1 (16 oz.) can whole corn, drained
• 1 bunch fresh green onions, chopped
• 1/3 bunch cilantro, chopped
• 2 tsp chili powder
• Garlic salt
• Seasoned salt
• Pepper
• Tortilla chips
• Grated Cheddar and Jack cheese

Heat 2 tablespoons margarine in a 6 quart Dutch oven or stockpot and sauté garlic for 1 to 2 minutes. Season chicken breasts with broth, salt and pepper, and sauté over medium heat about 5 minutes, until breasts are cooked but not browned. Dice into 1/2 inch cubes and set aside. Add remaining 2 tablespoons margarine into pot and stir to loosen any drippings. Keep in pot for flavor. Add onion squares, sauté for about 2 minutes, until soft but not browned. Pour in chicken broth, tomatoes, chilies, and corn from cans, then add diced chicken, green onions, cilantro, and chili powder. Season to taste. Simmer 15 to 20 minutes. Serve and top with tortilla chips and cheese. Serves 6 to 8.