Ingredients
1/3 cup olive oil
4 chicken breasts halves, cut into 1/2" chunks
3/4 cup finely diced onion
6 garlic cloves, minced
1 Tbsp ground cumin
1 tsp salt
2 tsp chili powder
1/2 tsp ground red chili
5 cups water & 5 tsp chicken bouillon
3 15oz canned corn, undrained
3 13oz can black beans, rinsed and drained
3 14oz can Mexican-style stewed tomatoes
9 6" corn tortillas, cut into 1/2" thick strips
1/3 cup packed, chopped, fresh cilantro
Plain, low-fat yogurt or sour cream
Directions
1. Heat oil, add chicken and cook 3-4 minutes, stirring frequently until opaque.
2. Stir in onion, garlic, salt, cumin, red pepper, and chili. Cook 1-2 mins, stirring frequently until spices are fragrant.
3. Stir in broth, undrained corn, drained beans, and tomatoes.
4. Increase heat and bring to boil.
5. Reduce heat, cover and simmer for 15 mins.
6. Meanwhile, spread tortilla strips in a single layer on baking sheet. Bake 5-10 mins at 450F until crisp and lightly browned.
7. Stir cilantro into soup, ladle into bowls and top with tortilla strips and a tablespoon of yogurt.
Serves 18.
1/3 cup olive oil
4 chicken breasts halves, cut into 1/2" chunks
3/4 cup finely diced onion
6 garlic cloves, minced
1 Tbsp ground cumin
1 tsp salt
2 tsp chili powder
1/2 tsp ground red chili
5 cups water & 5 tsp chicken bouillon
3 15oz canned corn, undrained
3 13oz can black beans, rinsed and drained
3 14oz can Mexican-style stewed tomatoes
9 6" corn tortillas, cut into 1/2" thick strips
1/3 cup packed, chopped, fresh cilantro
Plain, low-fat yogurt or sour cream
Directions
1. Heat oil, add chicken and cook 3-4 minutes, stirring frequently until opaque.
2. Stir in onion, garlic, salt, cumin, red pepper, and chili. Cook 1-2 mins, stirring frequently until spices are fragrant.
3. Stir in broth, undrained corn, drained beans, and tomatoes.
4. Increase heat and bring to boil.
5. Reduce heat, cover and simmer for 15 mins.
6. Meanwhile, spread tortilla strips in a single layer on baking sheet. Bake 5-10 mins at 450F until crisp and lightly browned.
7. Stir cilantro into soup, ladle into bowls and top with tortilla strips and a tablespoon of yogurt.
Serves 18.
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