|4||cups chicken stock|
|4||cups cooked pork chile verde|
|2||cups frozen corn|
|Salt, to taste|
|¼||cup chopped fresh
|2||large handfuls tortilla chips, broken into bite-size pieces|
1. In a large saucepan over high heat, bring the stock to a boil. Let the mixture bubble steadily for 5 minutes to reduce slightly.
2. Add the pork stew and red pepper. Lower the heat to medium-high. Return the soup to a boil, breaking up the pork chunks into smaller pieces with the edge of a kitchen spoon. Add the corn and simmer, stirring occasionally, for 5 minutes. Taste for seasoning and add salt and more red pepper, if you like.
3. Ladle the soup into bowls and sprinkle with cilantro and scallions. Sprinkle with tortilla chips.