Southwestern Lemon Chicken Soup with Chilies

In a 6- to 8-quart pan over high heat, combine broth, onion, potatoes, diced tomatoes and their juice, lemon peel, tarragon, and pepper.

Bring to a boil over high heat, then reduce heat, cover and simmer until potatoes are tender when pierced, about 10 minutes.

Add chilies and simmer 5 minutes.

Meanwhile, discard skin and fat from chicken and pull meat off bones.

Chop meat into bite-size pieces.

When potatoes are tender, add chicken meat and corn to soup.

Simmer until heated through, about 5 minutes. Sprinkle with cilantro if desired.