Recipe Details | Rick's Cooking School

Ingredients

• 2 large onions, sliced thin
• 4 tablespoons canola oil
• 4 garlic cloves, minced
• 5 large Portuguese sausages, halved and sliced thin into half moons
• 2 tablespoons ancho chile powder (for less spicy, substitute chile / Mexican blend chile powder)
• 2 tablespoons oregano
• 2 7-oz. cans of diced green chiles
• 4 teaspoons cumin powder
• 5 cups low sodium chicken broth
• 3 15-oz cans of white or yellow corn
• Salt and pepper to taste
• 4 limes (cut into big wedges)
• 4 green onions, sliced thin (about ½ cup)
• ½ cup chopped parsley
• 1 cup crushed tortilla chips